Difference between revisions of "Quinoa Salad I"
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* freshly ground [[pepper]] to taste | * freshly ground [[pepper]] to taste | ||
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# Rinse the [[quinoa]] well before cooking to remove its slightly [[bitter]] coat. | # Rinse the [[quinoa]] well before cooking to remove its slightly [[bitter]] coat. | ||
# Place the [[quinoa]] and [[water]] in a saucepan. | # Place the [[quinoa]] and [[water]] in a saucepan. | ||
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Food exchanges per serving: 1 starch/bread + 1 fat + 1 vegetable | Food exchanges per serving: 1 starch/bread + 1 fat + 1 vegetable | ||
| − | + | ==References== | |
| − | [[Category:Diabetic- | + | <references/> |
| + | [[Category:Diabetic-Friendly Recipes]] | ||
[[Category:Salad Recipes]] | [[Category:Salad Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
Latest revision as of 17:13, 29 June 2012
Description
Nancy O'Brion notes: I would make this work for me as a diabetic. I enjoy salads of any kind.
Ingredients
- 1½ cups quinoa
- 3 cups water
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- ¼ cup scallions, chopped
- ¼ cup red onion, chopped
- ¼ cup dill, cilantro, or parsley, finely chopped
- 1 recipe Savory Salad Dressing or Honey-Vinegar Dressing
- freshly ground pepper to taste
Procedures
- Rinse the quinoa well before cooking to remove its slightly bitter coat.
- Place the quinoa and water in a saucepan.
- Bring to a boil, cover, reduce the heat, and simmer for about 15 minutes, or until the liquid is absorbed.
- Combine the chopped vegetables in a bowl, including the fresh chopped herb of your choice.
- Mix well.
- Add the cooked quinoa.
- Toss gently and add dressing of your choice.
- Mix well.
- Add the cooked quinoa.
- Toss gently and add dressing of your choice.
- Toss again and add pepper to taste.
- Cover and chill for at least 2 hours before serving.
Nutritional information
Food exchanges per serving: 1 starch/bread + 1 fat + 1 vegetable
