| previous | next |
Title: Quinoa Salad
Categories: Diabetic Nut Vegetarian Vegetable Salad
Yield: 9 Servings
| 1 1/2 | c | Quinoa |
| 3 | c | Water |
| 1 | Green bell pepper; chopped | |
| 1 | Red bell pepper; chopped | |
| 1/4 | c | Scallion; chopped |
| 1/4 | c | Red onion; chopped |
| 1/4 | c | Dill, cilantro, or parsley finely chopped |
| 1 | Receipe Savory Salad Dressin or Honey-Vinegar dressing | |
| Freshly ground pepper to tst |
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. Food Exchange per serving: 1 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGES + 1 VEGETABLE EXCHANGE Nancy O'Brion NOTES: (I would make this work for me as a diabetic. I'm ENJOY salads of any kind.)
| previous | next |