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Quinoa Recipes
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Artichoke Heart & Quinoa Salad
1 cup of pecans, toasted
1 cup of uncooked quinoa
2 heads Belgian endive leaves separated, and rinsed
2 cups of artichoke hearts halved, quartered
2 pints of cherry or grape tomatoes
2 shallots thinly sliced
Heat large skillet over medium, and dry-roast pecans, stirring
continuously to prevent scorching, until fragrant and slightly
browned. Remove from heat and set aside to cool.
Combine quinoa with 2 1/2 cups water in large saucepan, and bring to
a boil over medium. Reduce heat to medium-low and continue cooking
grains, stirring occasionally, until tender, for 15 to 20 minutes.
Scoop quinoa into strainer, rinse under cold water, drain well and
set aside.
Meanwhile, layer dinner plates with endive leaves. In separate
mixing bowl, combine artichoke hearts, cherry tomatoes and sliced
shallots. When quinoa is cool, stir grain and vegetables together,
and dress as desired, tossing to combine. Arrange mixture on endive
leaves, garnish with toasted pecans and serve.
This recipe yields 4 servings.
Per Serving: 440 Cal; 13g Prot; 24g Total Fat (2 Sat. Fat); 51g
Carb.; 0mg Chol; 85mg Sod.; 15g Fiber.
Wine Suggestions: Somewhat bitter-tasting foods, such as the Belgian
endive, plus toasted nuts and the nutty flavor of artichokes
combined with a mild-flavored cooked grain gussie up nicely with a
flavorful vinaigrette or dressing. Such a dish pairs well with a
fine-tasting Sauvignon Blanc. Try the Jean Reverdy Sancerre Vignoble
de la Reine Blanche.
Comments: For this vegetable-bedecked grain salad, a garnish of
crisped pecans and drizzles of your favorite herbed or
mustard-flavored vinaigrette or other salad dressing transforms a
drab dish into a sparkling entrée. Such a mild grain complements
assertive ingredients, so feel free to experiment with other
vegetable choices or even flavored tempeh or seasoned tofu. Toasted
pita triangles and wedges of hot apple tart topped with ice cream or
whipped cream make perfect partners for this meal. |
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Formatted for MC7 08-14-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 269 Calories; 19g Fat (57.0%
calories from fat); 8g Protein; 24g Carbohydrate; 15g Dietary Fiber;
0mg Cholesterol; 137mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 3 1/2 Vegetable; 3 1/2 Fat.
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