Herbed Quinoa Salad
INGREDIENTS:
1 cn Fat-free, sodium-reduced
Chicken stock (14 1/2 oz)
3 tb Water
1/4 ts Freshly ground black pepper
1 c Quinoa (available at natural
Foods stores)
1 tb Extra-virgin olive oil
1/2 ts Dried oregano, crushed
3/4 ts Dried thyme, crushed
1 cn Fat-free, sodium-reduced
Chicken stock (14 1/2 oz)
3 tb Water
1/4 ts Freshly ground black pepper
1 c Quinoa (available at natural
Foods stores)
1 tb Extra-virgin olive oil
1/2 ts Dried oregano, crushed
3/4 ts Dried thyme, crushed
Combine stock, water and pepper in a saucepan and bring to a boil. Stir in quinoa, reduce heat to low, and cook, covered, about 12 minutes or until all liquid has been absorbed. Remove from heat and stir in olive oil, oregano and thyme. Cover again and allow to stand 5 more minutes before serving. Makes 6 servings.
Per serving: Calories 134 Fat 4 g No cholesterol Sodium107 me Percent calories from fat 27%
Jeanne Jones/Ring Features Syndicate Dallas Morning News 10/16/96 Typos by Bobbie Beers
Per serving: Calories 134 Fat 4 g No cholesterol Sodium107 me Percent calories from fat 27%
Jeanne Jones/Ring Features Syndicate Dallas Morning News 10/16/96 Typos by Bobbie Beers