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Recipe Name: Quinoa En Salpicon Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 1

2 Cup(s) Raw quinoa
8 Cup(s) Water
1 Cup(s) Cucumber, peeled seeded &
1 Cup(s) Tomato, seeded & diced
1/2 Cup(s) Scallions, sliced
1/3 Cup(s) Italian parsley, chopped
1/3 Cup(s) Mint, chopped
1/4 Cup(s) Lime juice
1/4 Teaspoon(s) Ground white pepper
1 Fresh chile, seeded & minced
1 Teaspoon(s) Coarse Salt
1/2 Cup(s) Olive oil
Rinse quinoa under running water and drain. Place the quinoa and
waterin a large saucepan, cover, and bring to a boil over high heat;
thisshould take about 5 minutes. Remove the cover and lower the heat;
simmer10 minutes longer. Drain the quinoa and cool. While the quinoa
iscooking, make the vinaigrette. In a bowl, whisk together the
limejuice, pepper, chile and salt. Gradually add the olive oil,
stirringconstantly. Set aside. When the grain has cooled, assemble the
salad. Ina bowl place the quinoa with the cucumber, tomato, scallions,
parsleyand mint. Toss to mix the ingredients, then add the vinaigrette
and tossthoroughly. Season to taste with salt and white pepper.

Nutrition (calculated from recipe ingredients)
Calories: 1050
Calories From Fat: 961
Total Fat: 108.8g
Cholesterol: 0mg
Sodium: 2742.3mg
Potassium: 910.4mg
Carbohydrates: 22.9g
Fiber: 5.7g
Sugar: 9.7g
Protein: 4.2g

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