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Quinoa Recipes
> Quinoa Salad w/Tempeh Adobo Nuggets & Lime-Shoyu Vinaigrette
1 1/2 cups of quinoa
1 1/2 cups Fresh or frozen corn
Tempeh Adobo Nuggets;
1 cup Red bell pepper; finely
1/2 cup Red onion; finely diced
1/2 cup Cilantro; tightly packed,
1 Jalapeno pepper; seeded,
1/4 cup Lime-Shoyu Vinaigrette
2 tablespoons Fresh lime juice
Radicchio; for garnish
1. In a large saucepan, bring 3 quarts of water to a rolling boil.
Meanwhile, swish the quinoa vigorously in a large bowl of warm
water. Drain through a fine-mesh strainer. Repeat this process until
the rinsing water remains just about clear. Drain. 2. Add the quinoa
to the boiling water and cook over high heat until almost done, 11
to 12 minutes. Add the corn and cook until the quinoa is tender but
still crunchy, about 1 minute more. Using a large, fine-mesh
strainer, drain thoroughly, bouncing the strainer up and down to
release excess water. Transfer to a large bowl and stir from time to
time to accelerate cooling. 3. When the quinoa stops giving off
steam, toss in the tempeh nuggets, red bell pepper, onion, cilantro,
jalapeno, and enough vinaigrette to coat the ingredients lightly.
Add the lime juice to taste, is desired. Serve warm or at room
temperature on a bed of radicchio. Serves 4.
NOTE: "Quinoa is a protein-rich, quick-cooking grain from the Andes.
It must be rinsed well to remove any residual saponin - a natural,
bitter coating. Quinoa is available in natural-food stores and some
supermarkets." REG 4 shared by Karin Baumgardner, Issaquah, WA, USA
[ksbaum@aol.com] Recipe by: The New Soy Cookbook - Lorna Sass Posted
to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by
MM_Buster v2.0l.
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