1 1/2 cup Quinoa
3 cup Water
1 Green bell pepper, chopped
1 Red bell pepper, chopped
1/4 cup Scallion, chopped
1/4 cup Red onion, chopped
1/4 cup Dill, cilantro, or parsley finely chopped
1 Receipe Savory Salad Dressin or Honey-Vinegar dressing
Freshly ground pepper to tst
Directions
Rinse the quinoa well before cooking to remove its slightly bitter
coat. Place the quinoa and water in a saucepan. Bring to a boil,
cover, reduce the heat, and simmer for about 15 minutes, or until the
liquid is absorbed.
Combine the chopped vegetables in a bowl, including the fresh chopped
herb of your choice. Mix well. Add the cooked quinoa. Toss gently
and add dressing of your choice. Mix well. Add the cooked quinoa.
Toss gently and add dressing of your choice. Toss again and add
pepper to taste. Cover and chill for at least 2 hours before serving.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGES
+ 1 VEGETABLE EXCHANGE
Nancy O'Brion NOTES:
(I would make this work for me as a diabetic. I'm ENJOY salads of any
kind.)
Servings: 9 servings
Quinoa Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Nuts/Grains; Vegetarian; Vegetables; Salads
The History of Recipes
Recipes as a concept can be tracked far back into the distant past, in truth as far back into history as the early Egyptians, and quite possibly further than that. Having said that, generally, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are some clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As our culinary historical trip moves to more modern times we find some books which were published in the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that is popular today, but instead descriptions of the types of meals on the menues of the rich. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from the East, including basil and rosemary. The introduction of these new foods and spices was responsible for a surge in recipe manuscripts, many of which are kept safe in academic collections. Over the following few centuries, the families of Europe strove to serve up the most extravagent meals, and as a result the best cooks and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that fine cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes to help cooks of their time. When we get to the 1900s, cookbooks were greatly in demand mostly as a result of increased literacy, more leisure time and having more disposable income. The arrival of TV gave us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Quinoa Salad recipe.
