* Exported from MasterCook *
Quinoa Walnut Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup quinoa
1/2 cup dried cranberries
1/2 cup organic green beans
2 tablespoons chopped walnuts
2 tablespoons organic green onions -- sliced
1/4 cup roasted red peppers -- peeled and seeded, cut into brunoise*
1/2 cup orange segments
2 1/4 teaspoons olive oil
1/4 teaspoon garlic clove -- minced
2 tablespoons balsamic vinegar
Kosher salt -- or Sea Salt to taste
White pepper -- to taste
Combine quinoa with water in pan, and bring to a boil. Reduce heat, simmer
until all liquid is absorbed. Set aside to cool.
In a separate bowl, mix cooled quinoa, cranberries, green beans, orange
segments, walnuts, and peppers.
Whisk balsamic vinegar in bowl with olive oil and garlic until blended.
Pour over salad. Add salt and pepper to taste.
Serves 4
*First, julienne the peppers, rotate the strips 90-degrees, then chop them
into squares.
Kenny Wagoner is executive chef at Cancer Treatment Centers of America
(CTCA) at Southwestern Regional Medical Center (Tulsa).
Source:
"Cancer Treatment Centers of America (CTCA)"
S(Formatted by Chupa Babi):
"Nov 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 126 Calories; 6g Fat (38.7%
calories from fat); 4g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 15mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 3568 0 679 0 0 0 0 0 0 0
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