Quinoa Fiesta Salad
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 c water
- 1 ts cumin
- 1 tb fresh lemon juice
- 2 tb raspberry vinegar
- 1 tb rice vinegar
- 2 tb fresh parsley; finely
- 1 clove garlic; peeled and
- 1/4 c cooked corn; (i just thawed
- 6 scallions; roots and wood
- 1 c quinoa; rinsed several times
- 2 tb maple syrup; (or sweetener
- 1 red pepper; cored, seeded,
- 1 carrot; scrubbed and diced
- 1/2 c currants
- Carbohydrate 10.717572499932 g
- Cholesterol 0 mg
- Fat 0.57967 g
- Fiber 2.72000010817498 g
- Protein 1.25685499998992 g
- Saturated Fat 0.041755 g
- Serving Size 1 1 Serving (363g)
- Sodium 14.1087499979847 mg
- Sugar 7.997572391757 g
- Trans Fat 0.109256 g
- Calories 53 calories
Bring water to a boil in a 2-3 quart saucepan. Add quinoa, reduce to a simmer, and cook, covered, for about 20 minutes, until all the water is absorbed. Fluff with a fork, replace cover, and let sit off of heat for 5 minutes. Place quinoa in a large mixing bowl to cool. Saute the garlic in saute liquid of choice for 2 minutes. Add the cumin and saute another minute. Add sweetener, stir to melt, remove from heat, and allow to cool. Add lemon juice and vinegars. Mix well and pour onto quinoa, along with the vegetables, parsley, and currants. Mix gently but thoroughly. Serve immediately or place in the refrigerator to chill. Serve on a bed of greens. 6 servings. Posted to fatfree digest V97 #297 by "Lachman, Diane" <dlachman@path.org> on Dec 16, 1997
