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Quinoa Salad with Poblano-Pesto Dressing
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    Quinoa Salad with Poblano-Pesto Dressing

    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).

    From: RisaG.
    FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Mon, 26 Feb 2001

    *BACK TO SALADS*







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