Quinoa salad with poblano-pesto dressing
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Quinoa; soaked in water |
| 1 | cup | Cold water |
| Salt | ||
| ½ | large | Bottle fat-free Italian dressing |
| 2 | tablespoons | Poblano-pesto sauce |
| Salt | ||
| 1 | teaspoon | Honey or sugar |
| 2 | Chile de arbol - dried; toasted & crumbled | |
| 2 | Mushrooms; sliced | |
| 1 | Scallion; chopped | |
Directions
QUINOA
DRESSING
SALAD
To cook quinoa: In a small nonstick saucepan, put quinoa, water and salt.
Bring to a boil, reduce heat and cook 15-20 minutes. Set aside.
To make dressing: In blender, put all dressing ingredients and blend on HIGH until smooth.
To assemble: In a medium bowl, combine cooked quinoa, mushrooms and scallions. Sprinkle crumbled chile de arbol over ingredients. Pour 2 tbsp dressing over. Refrigerate until slightly cool. Serve on bed of mixed lettuces (mesclun mix) and some iced tea.
Risa's notes: You must soak quinoa for a few moments in cool water before cooking to get rid of an enzyme that is in quinoa. After that, drain well and then cook.
Add a different chile if you wish, or some chile powder (one specific chile is better than a supermarket blend).
Recipe by: RisaG
Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Aug 02, 1999, converted by MM_Buster v2.0l.