Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Diabetic Nuts/Grains
Salads Vegetables
Vegetarian Mc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Quinoa
1/4 cup Dill, cilantro -- or parsley
3 cups Water
chopped
1 Green bell pepper -- chopped
1 Receipe Savory Salad Dressin
1 Red bell pepper -- chopped
Honey-Vinegar dressing
1/4 cup Scallion -- chopped
Freshly ground pepper to tst
1/4 cup Red onion -- chopped
Rinse the quinoa well before cooking to remove its slightly bitter coat.
Place the quinoa and water in a saucepan. Bring to a boil, cover, reduce
the heat, and simmer for about 15 minutes, or until the liquid is absorbed.
Combine the chopped vegetables in a bowl, including the fresh chopped herb
of your choice. Mix well. Add the cooked quinoa. Toss gently and add
dressing of your choice. Mix well. Add the cooked quinoa.
Toss gently and add dressing of your choice. Toss again and add pepper to
taste. Cover and chill for at least 2 hours before serving.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGES + 1
VEGETABLE EXCHANGE Nancy O'Brion NOTES:
(I would make this work for me as a diabetic. I'm ENJOY salads of any kind.)
