Quinoa primavera salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Sun-dried tomatoes; (not oil-packed) | |
| 1 | can | (14-1/2 ozs.) ready-to-serve vegetable broth |
| 1 | cup | Uncooked quinoa |
| 1 | cup | Frozen green peas |
| 1 | can | (15-16 ozs.) pinto beans; rinsed and drained |
| 2 | teaspoons | Vegetable oil |
| 1 | medium | Carrot; sliced, (1/2 cup) |
| 1 | medium | Zucchini; sliced, (2 cups) |
| 1 | small | Leek; thinly sliced |
| 1 | Clove garlic; finely chopped | |
| 1 | tablespoon | Chopped fresh or 1 t dried dill weed |
| 3 | tablespoons | Lemon juice |
| 1 | tablespoon | Olive or vegetable oil |
Directions
Pour enough hot water over sun-dried tomatoes to cover. Let stand 10 to 15 minutes or until softened; drain and cut in half.
Heat broth to boiling in 2-quart saucepan. Stir in quinoa. Heat to boiling; reduce heat to medium. Cover and simmer 10 to 15 minutes or until liquid is absorbed. Mix quinoa, peas, beans and tomatoes in large glass or plastic bowl.
Heat 2 teaspoons vegetable oil in 10-inch skillet over medium-high heat.
Cook carrot, zucchini, leek and garlic in oil about 8 minutes, stirring frequently, until carrot is crisp-tender. Stir zucchini mixture into quinoa mixture.
Mix dill weed, lemon juice and 1 tablespoon olive oil; toss with quinoa mixture. Cover and refrigerate about 1 hour to blend flavors.
Makes 4 servings at approx. 380 calories per serving Posted to recipelu-digest by gbdowns@... on Mar 15, 1998