Myrna gave
me some quinoa, and our daughter-in-law, Michelle, likes it as a substitute for
rice, so used this recipe and modified it to suit our tastes. We did like it too; we’ll be using up the
rest!
Quinoa Garden Salad for
2
1/3
cup Quinoa
1/2
Cup Tomato -- diced
1/2
Cup Cucumber -- diced
2
Tablespoons Onion -- diced
1
Ounce Cheddar Cheese -- diced
1
Slice Summer Sausage -- julienned
Italian Vinaigrette
1
Tablespoon Olive Oil
1
Tablespoon Red Wine Vinegar
1/8
Teaspoon Garlic -- minced
1/8
Teaspoon Italian Seasoning --
crushed
1/16 Teaspoon Cayenne
1/8
Teaspoon Sugar -- or honey
Rinse quinoa
in wire mesh strainer. Pour into 2 quart
saucepan and add 3/4 cups water. Bring
to a boil, reduce heat and simmer 10-15 minutes or until quinoa absorbs water. Remove from heat and cool. Fluff with a fork.
Combine
remaining ingredients in bowl. Add
cooled quinoa and Italian Vinaigrette and toss.
"1 pint"
Per Serving:
281 Calories; 17g Fat (52.5% calories from fat); 10g Protein; 24g Carbohydrate;
3g Dietary Fiber; 23mg Cholesterol; 242mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.
Always looking for new ways to use quinoa! Thanks for this recipe . . . I'll be trying it . . . as soon as I can make it into my kitchen to do more than canning/freezing/preserving garden produce! Not a bad problem to have though. :o)
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