Quinoa primavera salad

Yield: 1 Servings

Measure Ingredient
10 \N 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 \N Clove garlic; finely chopped
1 tablespoon Chopped fresh or 1 t dried dill weed
3 tablespoons Lemon juice
1 tablespoon Olive or vegetable oil

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

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