Toasted Quinoa, Snow Peas, Tomatoes, and Mozzarella Salad

recipe
Quinoa grains are covered with a naturally occurring bitter substance called saponin. Although processors remove most of this soapy substance by either washing or polishing the grain, it is important that quinoa be thoroughly rinsed in several changes of clean water before it is cooked. For added flavor, toast it before cooking.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 265
Caloriesfromfat 29 %
Fat 8.6 g
Satfat 2.5 g
Monofat 3.5 g
Polyfat 1.5 g
Protein 9.1 g
Carbohydrate 35.1 g
Fiber 4.8 g
Cholesterol 11 mg
Iron 3.8 mg
Sodium 368 mg
Calcium 138 mg

Ingredients

1 1/2 cups uncooked quinoa, rinsed and drained
3 cups water
1 cup diagonally cut snow peas
3/4 cup (3 ounces) diced fresh mozzarella cheese
1/2 cup chopped red onion
1/2 cup chopped seedless cucumber
1/4 cup chopped fresh mint
2 tablespoons chopped fresh basil
1 pint cherry tomatoes, halved
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
4 teaspoons extravirgin olive oil
1 1/2 tablespoons Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce (such as Tabasco)

Preparation

Heat a medium saucepan over medium-high heat. Add quinoa to pan; cook 5 minutes or until toasted, stirring frequently. Add 3 cups water to pan; bring to a boil. Cover, reduce heat, and cook 15 minutes or until tender. Fluff with a fork; cool. Place quinoa in a large bowl. Add peas and next 6 ingredients (through tomatoes).

Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Add juice mixture to quinoa mixture; toss gently to coat.

Note:

Marie Simmons,

Cooking Light

June 2007
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