With protein-rich quinoa, dried fruit, and almonds, this salad is a good snack before or after exercise and a nice side dish with grilled pork. Or increase the serving size to 3/4 cup and add feta cheese or shredded rotisserie chicken to make it a main dish.
Yield: 10 servings (serving size: about 1/2 cup)
Ingredients
Dressing
- 1/4 cup fresh orange juice
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons low-fat buttermilk
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Salad
- 1 1/3 cups uncooked quinoa
- 2 3/4 cups water
- 1/2 teaspoon salt
- 1 cup thinly sliced green onions
- 1 cup sweetened dried cranberries
- 1/3 cup chopped fresh parsley
- 3 tablespoons sliced almonds, toasted
Preparation
To prepare dressing, combine first 6 ingredients in a small bowl; stir with a whisk until well blended.
To prepare salad, place quinoa in a large nonstick skillet; cook 4 minutes over medium heat, stirring frequently. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.
Combine quinoa, 2 3/4 cups water, and 1/2 teaspoon salt in a large saucepan; bring to a boil. Cover and reduce heat; simmer 20 minutes or until liquid is absorbed. Remove from heat, and cool to room temperature. Stir in dressing, onions, and the remaining ingredients. Cover and chill.
Nutritional Information: Calories: 170 (28% from fat); Fat: 5.2g (sat 0.6g,mono 3.1g,poly 1.1g) ; Protein: 3.5g; Carbohydrate: 28.8g; Fiber: 2.7g; Cholesterol: 0.0mg
Maureen Callahan, Cooking Light, JULY 2006
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