* Exported from MasterCook *
Quinoa Caviar
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small eggplant -- (10 to 12 ounces)
1 tablespoon extra-virgin olive oil
1 onion -- finely chopped
1 cup quinoa
2 cups salted water
2 cloves garlic -- minced
3 tablespoons minced fresh cilantro
3 tablespoons chopped fresh parsley
4 teaspoons tamari soy sauce -- (to 5 teaspoons) or soy sauce (or to taste)
2 tablespoons fresh lemon juice -- or to taste
salt and freshly ground black pepper -- to taste
Preheat the oven to 350F. Prick the eggplant in several spots with a fork.
Roast the eggplant on a nonstick baking sheet for 40 minutes, or until
soft. Let eggplant cool.
Heat the olive oil in a nonstick frying pan. Add the onion and cook over
medium heat until soft but not brown, 3 to 4 minutes. Stir in the quinoa
and lightly toast for 1 minute. Stir in 2 cups water and salt to taste and
bring to a boil. Reduce the heat, cover the pan, and gently simmer the
quinoa for 15 minutes. Remove the pan from the heat and let stand for 10
minutes. Uncover the pan and fluff the quinoa with a fork. Transfer the
quinoa to a mixing bowl and let cool.
Cut the eggplant in half lengthwise. Scrape out the flesh, taking care not
to pierce the eggplant skin, and place it in food processor with th
garlic, cilantro, parsley, tamari, and lemon juice. Puree to a smooth
paste. Stir the eggplant mixture into the quinoa. Correct the seasoning,
adding tamari, pepper, or lemon juice to taste. Spoon the "caviar" back
into the eggplant skins and serve it with toast points, bruschetta, or
pita chips or on boiled new potatoes with no-fat sour cream.
Makes 4 1/2 cups, enough to serve 8 to 10
AuthorNote: quinoa (pronounced KEEN-wa), the wonder grain from the Andes,
has a softly crunchy consistency that reminds me of caviar. That se me
thinking about Russia's eggplant caviar, and I decided to combine the two.
Tamari gives this "caviar" a briny quality, while the cilantro hints at
the iodine tang of sturgeon roe.
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"4 1/2 cups"
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Per Serving (excluding unknown items): 106 Calories; 3g Fat (22.2%
calories from fat); 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 157mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 1582 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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