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4 servings
suggest servings
| 1 | cup | quinoa | |
| 2 | cups | water | |
| 6 | each | apricots | finely diced |
| 2 | tablespoons | chives | minced |
| 3 | small | scallions, spring or green onions | sliced |
| 4 | tablespoons | currants | dried |
| 3 | tablespoons | sweet bell peppers | |
| 3 | tablespoons | pine nuts |
Rinse the quinoa thoroughly in a bowl of cold water.
Then pour into a fine-mesh strainer and rinse again under running water.
Bring 2 cups of water to a boil, add salt, then stir in the quinoa.
Lower the heat, cover the pan and cook 15 minutes.
Taste the grains--there should be just a little resistance and the opaque, spiralled ring of germ should show.
If necessary, continue cooking until done, then pour into a strainer and set aside to drain over a bowl.
Toast the pine nuts in a dry pan over medium heat until they are golden brown and set them aside.
Make the salad dressing and toss the warm quinoa with the fruits, vegetables, pine nuts and dressing.
Serve piled onto a platter.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 3.0g | 12% |
| Sugars 0.0g | |
| Protein 7.0g | 13% |
| Vitamin A | 2% | Vitamin C | 24% | |
| Calcium | 4% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The 17th century French philosopher Rene Descartes concluded that his existence was irrefutable based on the presence of his own...
I have made different kinds of barbecue beef ribs in the past. I think this is one of the best, very nice sauce, and cooking time is almost perfect. The ribs turned out delicious.
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