Recipe - Fennel Quinoa Orange Walnut And Basil Salad

3 cup Cooked Quinoa
1 cup Chopped fennel bulb
2 tablespoon Minced shallots
1 teaspoon Grated lemon rind
1 teaspoon Grated orange rind
2/3 cup Fresh orange juice
2 tablespoon Fresh lemon juice
One fourth cup Chopped fresh basil
2 teaspoon Olive oil
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 cup Orange sections
One fourth cup Chopped walnuts, toasted

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 One half 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 JEWISHFOOD digest V97 #134 by jstiler@webtv.net (Joyce Stiler)
on Apr 27, 1997