Fennel, Quinoa, Orange, Walnut and Basil Salad

Categories: None

Serves: 1 Servings

Ingredients:

3 c Cooked Quinoa
1 c Chopped fennel bulb
2 tb Minced shallots
1 ts Grated lemon rind
1 ts Grated orange rind
2/3 c Fresh orange juice
2 tb Fresh lemon juice
1/4 c Chopped fresh basil
2 ts Olive oil
1/4 ts Salt
1/8 ts Pepper
2 c Orange sections
1/4 c Chopped walnuts, toasted

Instructions:
Combine quinoa, fennel, and shallots in a large bowl; set aside. In a small
bowl combine next 8 ingredients(lemon rind thru pepper); stir well. Pour
over quinoa mixture and toss well. Spoon 1 cup salad onto each of four
plates. Arrange 1/2 cup orange sections around each salad; sprinkle each
salad with 1 Tablespoon walnuts.

Makes 4 servings; 380 cals(28% from fat);Fat 10 g; Protein 12.2 g; carb
62.9; chol 0 mg; iron 7 mg; sodium 189 mg; calc 114 mg for each serving
Posted to JEWISH-FOOD digest V97 #134 by jstiler@webtv.net (Joyce Stiler)
on Apr 27, 1997

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