Free Recipe Quinoa Primavera Salad
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Quinoa Primavera Salad Recipe
10 Sun-dried tomatoes; (not
-oil-packed)
1 cn (14-1/2 ozs.) ready-to-serve
-vegetable broth
1 c Uncooked quinoa
1 c Frozen green peas
1 cn (15-16 ozs.) pinto beans;
-rinsed and drained
2 ts Vegetable oil
1 md Carrot; sliced, (1/2 cup)
1 md Zucchini; sliced, (2 cups)
1 sm Leek; thinly sliced
1 Clove garlic; finely chopped
1 tb Chopped fresh or 1 t dried
-dill weed
3 tb Lemon juice
1 tb Olive or vegetable oil
Quinoa Primavera Salad Preparation
Pour enough hot water over sun-dried tomatoes to cover. Let stand 10 to 15 minutes or until softened; drain and cut in half. Heat broth to boiling in 2-quart saucepan. Stir in quinoa. Heat to boiling; reduce heat to medium. Cover and simmer 10 to 15 minutes or until liquid is absorbed. Mix quinoa, peas, beans and tomatoes in large glass or plastic bowl. Heat 2 teaspoons vegetable oil in 10-inch skillet over medium-high heat. Cook carrot, zucchini, leek and garlic in oil about 8 minutes, stirring frequently, until carrot is crisp-tender. Stir zucchini mixture into quinoa mixture. Mix dill weed, lemon juice and 1 tablespoon olive oil; toss with quinoa mixture. Cover and refrigerate about 1 hour to blend flavors. Makes 4 servings at approx. 380 calories per serving by gbdowns@usa.net on Mar 15, 1998
Cooking Temperature:
Recipe Serves: 1
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