Yield: 1 servings
|1½ cup||Fresh or frozen corn kernels; defrosted|
|\N \N||Tempeh Adobo Nuggets; see recipe|
|1 cup||Red bell pepper; finely diced|
|½ cup||Red onion; finely diced|
|½ cup||Cilantro; tightly packed, minced|
|1 \N||Jalapeno pepper; seeded, finely diced|
|¼ cup||Lime-Shoyu Vinaigrette; see recipe|
|2 tablespoons||Fresh lime juice|
|\N \N||Radicchio; for garnish|
1. In a large saucepan, bring 3 quarts of water to a rolling boil.
Meanwhile, swish the quinoa vigorously in a large bowl of warm water. Drain through a fine-mesh strainer. Repeat this process until the rinsing water remians just about clear. Drain.
2. Add the quinoa to the boiling water and cook over high heat until almost done, 11 to 12 minutes. Add the corn and cook until the quinoa is tender but still crunchy, about 1 minute more. Using a large, fine-mesh strainer, drain thoroughly, bouncing the strainer up and down to release excess water. Transfer to a large bowl and stir from time to time to accelerate cooling.
3. When the quinoa stops giving off steam, toss in the tempeh nuggets, red bell pepper, onion, cilantro, jalapeno, and enough vinaigrette to coat the ingredients lightly. Add the lime juice to taste, is desired. Serve warm or at room temperature on a bed of radicchio.
NOTE: "Quinoa is a protein-rich, quick-cooking grain from the Andes. It must be rinsed well to remove any residual saponin - a natural, bitter coating. Quinoa is available in natural-food stores and some supermarkets." REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@...] Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@... on Mar 1, 1999, converted by MM_Buster v2.0l.