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Fennel, Quinoa, Orange, Walnut and Basil Salad


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Ingredients:

  • 3 c Cooked Quinoa
  • 1 c Chopped fennel bulb
  • 2 tb Minced shallots
  • 1 ts Grated lemon rind
  • 1 ts Grated orange rind
  • 2/3 c Fresh orange juice
  • 2 tb Fresh lemon juice
  • 1/4 c Chopped fresh basil
  • 2 ts Olive oil
  • 1/4 ts Salt
  • 1/8 ts Pepper
  • 2 c Orange sections
  • 1/4 c Chopped walnuts, toasted

Directions:

Combine quinoa, fennel, and shallots in a large bowl; set aside. In a small bowl combine next 8 ingredients(lemon rind thru pepper); stir well. Pour over quinoa mixture and toss well. Spoon 1 cup salad onto each of four plates. Arrange 1/2 cup orange sections around each salad; sprinkle each salad with 1 Tablespoon walnuts.
 
Makes 4 servings; 380 cals(28% from fat);Fat 10 g; Protein 12.2 g; carb 62.9; chol 0 mg; iron 7 mg; sodium 189 mg; calc 114 mg for each serving Posted to JEWISH-FOOD digest V97 #134 by jstiler@webtv.net (Joyce Stiler) on Apr 27, 1997