* Exported from MasterCook *
China Study Lemon Tahini Quinoa Salad
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE SALAD
2 cups water
1 cup quinoa -- uncooked
1/2 red onion -- finely diced
1 cup chopped broccoli
1 medium red bell pepper -- seeded and diced
1 medium yellow bell pepper -- seeded and diced
2 tomatoes -- diced
1 can chickpeas -- (15 ounce)
FOR THE SAUCE
1/4 cup tahini
3 tablespoons fresh lemon juice
2 tablespoons hot water
2 tablespoons tamari -- (low sodium)
2 teaspoons sweetener -- of choice
1 teaspoon powdered garlic
Sea salt to taste
Heat 2 cups water and quinoa until boiling in medium saucepan over high
heat. Reduce
heat to medium-low and simmer until water is absorbed and quinoa fluffs
up, about 15 minutes. Quince is done when it is tender and there is a pop
to each bite. Drain water and place quinoa in mixing bowl.
Add onion, broccoli, peppers, tomatoes, and chickpeas.
To make the sauce, whisk together all the ingredients.
Add the sauce to the cooked quinoa and vegetables.
Serve garnished with a bit of cilantro.
Makes 6-8 servings
Prep time: 25 mins
Tips:For added color and variety, or to add interest to second-day
leftovers, add 1 cup fresh corn.
The salad will keep in the refrigerator for several days and is perfect
when you need a quick snack or meal.
Source:
"The China Study Cookbook"
S(Formatted by Chupa Babi):
"June 2013"
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Per Serving (excluding unknown items): 256 Calories; 8g Fat (25.5%
calories from fat); 11g Protein; 39g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 216mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat;
1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 5063 0 3548 0
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