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Culinary Insight & Information Technology Excellence

"Quinoa Salad" - New Recipe

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Great for picnics.  Leave out the edamame to make it soy-free.
This recipe will be available in the next version of the free vegan cookbook (e-book published by 
Vitalita):

A Taste of Vitality: Nutrient Dense Cooking


QUINOA SALAD
NOTES : -- This salad is a complete meal by itself.
- For a meal on the run, wrap this salad in a Chapati or tortilla.

Recipe By     :Mark Foy
Serving Size  : 6     Preparation Time :1:30

Amount  Measure       Ingredient -- Preparation Method
--------   ------------ -------------------------------
                
       BEAN
  1            cup  garbanzo beans, cooked -- rinsed, drained (see "Glossary of Cooking Terms" in above cookbook for more information about cooking beans)
                        ---
                    
   GRAIN
  4 1/2     cups  water
  1           teaspoon  sea salt
  1 1/2     cups  quinoa -- washed
                        ---
              
         ROASTED VEGETABLES
  1            medium  onion -- chopped
  4            small  Chioggia beets -- cut into 1" pieces
  6            garlic cloves -- diced into pea sized pieces
  2            small  sweet potatoes -- cut into 1/2" pieces
  2         tablespoons  olive oil
1/2      teaspoon  sea salt
                        ---
  2           cups  arugula leaves -- chopped
  1/2      cup  edamame, frozen, shelled -- thawed (optional)
                        ---
                        
DRESSING
  3/4        recipe  15-Yuzu-Umeboshi Plum Dressing -- (this is another recipe in this cookbook - SEE BELOW) (use additional amounts of dressing as desired)


VARIATIONS:

- Use other beans or tempeh for the concentrated vegetable protein component.
Per Serving (excluding unknown items): 614 Calories; 37g Fat (52.0% calories from fat); 11g Protein; 65g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 638mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve on top of fresh field greens with rice cakes.


YUZU-UMEBOSHI PLUM DRESSING

NOTES : - Yuzu is an east asian citrus fruit similar to a lemon or a grapefruit.  It has a wonderful strong distinct flavor.

Recipe By     :Mark Foy

Serving Size  : 12    Preparation Time :0:10

Categories    : 15-Sauces and Dressings

Amount  Measure       Ingredient -- Preparation Method
--------   ------------ -------------------------------
6             ounces  flax oil -- (or hemp oil)
2             ounces  sesame oil -- preferably unrefined
1/4           cup  brown rice vinegar
1/4           cup  brown rice syrup
1/4           cup  yuzu juice -- (or bottled yuzu seasoning base)
1         tablespoon  umeboshi plum paste
1/8      teaspoon  sea salt
                        ---
1              pinch  xanthan gum -- (optional) (not necessary, but gives the dressing a thicker consistency if desired) (use more for a thicker consistency)

There are 3 different methods for making this dressing:

Makes about 1-1/2 cups of dressing.

VARIATIONS:

- Use half lemon juice and half grapefruit juice in place of yuzu juice/yuzu seasoning base.
                                  
Per Serving (excluding unknown items): 190 Calories; 19g Fat (85.6% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 72mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.


Serving Ideas : Serve on salad greens or steamed vegetables.

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