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joi, 19 mai 2011

Food for Healthy Diet and also Tasty!!

                        Quinoa Salad

Quinoa is a good source of protein and makes a wonderful substitute for rice in salads. Buy the pre-rinsed variety to save time.  


Makes 4 servings
1 1/2 cup canned chicken broth, or water 
3/4 cup uncooked quinoa,  
1 Tbsp rice wine vinegar 
2 Tbsp orange marmalade 
2 tsp dark sesame oil 
1 Tbsp ginger root, fresh, minced 
1 tsp kosher salt 
1 cup sugar snap peas, trimmed and halved 
1 cup shredded carrots 
1 cup shredded red cabbage 
1 small sweet red pepper, thinly sliced 
3 Tbsp cilantro, fresh, chopped 
2 Tbsp scallion, thinly sliced 
1 Tbsp sesame seeds, toasted  


In a small saucepan, combine broth and quinoa; bring to a boil over high heat. Reduce heat to low; cover and simmer for 10 minutes.

Meanwhile, to make dressing, in a small bowl, whisk together vinegar, marmalade, oil, ginger and salt; set aside.

After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them; cover and simmer until most of liquid has been absorbed, about 5 to 6 minutes.

Remove pan from heat and stir in carrots, cabbage, peppers and dressing; mix to thoroughly combine. Garnish with cilantro, scallions and sesame seeds. Serve warm, room temperature or chilled. Yields about 1 heaping cup per serving.

Check the box of quinoa you bought to see if it has been "prerinsed". If not, rinse the quinoa in a colander before cooking to remove its bitter outer coating.

Use prepackaged coleslaw mix or shredded vegetables to speed the preparation of this dish.

                                    Bon appétit!!!

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