[CH] Today's Lunch
RST G (synapse7@home.com)
Mon, 02 Aug 1999 13:52:30 -0400
I decided to start using some of the chile de arbol that Tantrika sent
me so I put it into a healthy salad. Here is the recipe I created:
* Exported from MasterCook *
Quinoa Salad with Poblano-Pesto Dressing
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Mushrooms Nuts
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
QUINOA:
1/2 cup quinoa -- soaked in water
1 cup cold water
salt
DRESSING:
1/2 lg bottle fat-free Italian dressing
2 tbsp poblano-pesto sauce
salt
1 tsp honey or sugar
2 chile de arbol - dried -- toasted & crumbled
SALAD:
2 mushrooms -- sliced
1 scallion -- chopped
To cook quinoa: In a small nonstick saucepan, put quinoa, water and
salt. Bring to a boil, reduce heat and cook 15-20 minutes. Set aside.
To make dressing: In blender, put all dressing ingredients and blend on
HIGH until smooth.
To assemble: In a medium bowl, combine cooked quinoa, mushrooms and
scallions. Sprinkle crumbled chile de arbol over ingredients. Pour 2
tbsp dressing over. Refrigerate until slightly cool. Serve on bed of
mixed lettuces (mesclun mix) and some iced tea.
Risa's notes: You must soak quinoa for a few moments in cool water
before cooking to get rid of an enzyme that is in quinoa. After that,
drain well and then cook.
Add a different chile if you wish, or some chile powder (one specific
chile is better than a supermarket blend).
- - - - - - - - - - - - - - - - - -
RisaG
P.S. Poblano-Pesto is what I posted yesterday. Use some of it in the
dressing and the rest as a sauce thinned out with a bit of oil on
chicken, vegetables or fish. Yummy on anything.