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Quinoa Recipes
> Quinoa Salad w/Fennel & Roasted Shallots
1 cup of Quinoa
2 cups of chicken or vegetable stock
6 Shallots; halved
1 Bulb fennel; peeled and julienned
1 tablespoon plus 1/2 cup olive oil
3 tablespoons of sherry vinegar
3 Cloves garlic; chopped
1 tablespoon of chopped fresh fennel greens
1/2 teaspoon of dry mustard powder
Salt
Freshly ground black pepper
Preheat the oven to 325ºF. Rinse the quinoa under cold running water
until the water runs clear. Heat the chicken stock in a 3-quart
saucepan over high heat until boiling. Add the quinoa and cook until
tender and translucent, about 15 minutes. Remove the pan from the
heat and let the quinoa sit for about 5 minutes. Transfer to a
medium bowl and set aside. Put the shallots and fennel in a medium
ovenproof sauté pan and drizzle with 1 tablespoon of the olive oil.
Place the pan in the oven and roast until tender, about 45 minutes.
Remove the pan from the oven and set aside to cool. When the
vegetables are cool enough to handle, remove them from the pan and
reserve the oil they roasted in. Coarsely chop the shallots and
fennel and add them to the bowl with the quinoa. Toss well to
combine. Combine the vinegar, garlic, fennel greens, and mustard in
a small bowl and mix well. Slowly whisk in the remaining 1/2 cup
olive oil until the dressing is emulsified and thickened. Stir in
the reserved roasting oil and season to taste with salt and pepper.
Pour the dressing over the quinoa and mix well. Place the salad on a
platter and serve at room temperature. Yields: 4 Servings
Converted by MC_Buster. Per serving: 181 Calories (kcal); 3g Total
Fat; (12% calories from fat); 6g Protein; 35g Carbohydrate; 0mg
Cholesterol; 23mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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