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July 2008 – Recipes with Quinoa
Quinoa
Salad with Asparagus, Dates, and Orange
This side dish salad
combines several influences: The dates and orange are an Israeli touch; the
pecans pay homage to the American South; and the quinoa is a high-protein grain
from South America.
Ingredients
Salad:
1 teaspoon olive oil
1/2 cup finely chopped white onion
1 cup uncooked quinoa
2 cups water
1/2 teaspoon kosher salt
1 cup fresh orange sections (about 1 large orange)
1/4 cup chopped pecans, toasted (I used walnuts)
2 tablespoons minced red onion
5 dates, pitted and chopped
1/2 pound (2-inch) slices asparagus, steamed and chilled
1/2 jalapeño pepper, diced
Dressing:
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tablespoons chopped fresh mint
Mint sprigs (optional)
Preparation
1. To prepare salad, heat 1 teaspoon oil in a large nonstick
skillet over medium-high heat. Add white onion to pan; sauté 2 minutes. Add
quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan;
bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let
stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large
bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to
combine.
2. To prepare dressing, combine juice and next 4 ingredients (through
garlic) in a small bowl, stirring with a whisk. Pour dressing over salad; toss
gently to coat. Sprinkle with chopped mint. Garnish with mint sprigs, if
desired. Serve at room temperature.
Yield
8 servings (serving size: 3/4 cup)
Nutritional Information
CALORIES 164(35% from fat); FAT 6.3g (sat 0.7g,mono 3.5g,poly
1.7g); IRON 2.5mg; CHOLESTEROL 0.0mg; CALCIUM 38mg; CARBOHYDRATE 24.7g; SODIUM
186mg; PROTEIN 4.3g; FIBER 3.4g
Joan Nathan , Cooking Light, APRIL 2008
Roasted
Vegetable and Quinoa Salad
* We liked the pan roasted
quinoa preparation a lot better… heat 1 teaspoon oil in a large nonstick
skillet over medium-high heat. Add white
onion to pan; sauté 2 minutes. Add quinoa
to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring
to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let
stand 15 minutes or until water is absorbed.
**I used regular rice
vinegar splashed with balsamic vinegar.
Ingredients
1/2 cup finely chopped white onion
1 red bell pepper
3 cups water
1 1/2 cups uncooked quinoa
** 1/4 cup balsamic blend seasoned rice vinegar (such as Nakano)
2 teaspoons olive oil
1/4 teaspoon black pepper
2 cups chopped carrot
Cooking spray
3 1/2 cups chopped zucchini
1 3/4 cups chopped yellow squash
1 cup (4 ounces) crumbled reduced-fat feta cheese
1 garlic clove, minced
Preparation
1. Preheat broiler.
2. Cut bell pepper in half
lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on
a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until
blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and
cut bell pepper into strips.
3. Reduce oven temperature
to 500°.
* 4. Bring 3 cups of water
to a boil in a medium saucepan, and stir in quinoa. Cover, reduce heat, and
cook for 15 minutes or until liquid is absorbed. Remove pan from heat, and set
aside.
5. Combine vinegar, oil,
and black pepper in a medium bowl, stirring with a whisk. Add carrot to vinegar
mixture; toss to coat. Drain carrot through a fine sieve over a bowl, reserving
carrot and vinegar mixture. Place carrot on a baking sheet coated with cooking
spray. Bake at 500° for 10 minutes. Add zucchini and yellow squash to reserved
vinegar mixture in bowl; toss well to coat. Drain zucchini mixture through a
fine sieve over a bowl, reserving zucchini and vinegar mixtures. Add zucchini
mixture to carrot on baking sheet in a single layer. Bake an additional 20
minutes or until vegetables are browned. Remove from oven; cool completely.
6. Combine quinoa, roasted vegetables, reserved vinegar mixture,
cheese, and garlic in a large bowl; stir well to combine. Cover and chill.
Yield
8 servings (serving size: 1 cup)
Nutritional Information
CALORIES 196(23% from fat); FAT 4.9g (sat 1.4g,mono 1.6g,poly
1g); IRON 2.5mg; CHOLESTEROL 5mg; CALCIUM 78mg; CARBOHYDRATE 30g; SODIUM 379mg;
PROTEIN 8.2g; FIBER 4.7g
Gretchen Hofing, Clinton, Missouri , Cooking Light, JUNE
2008