Recipe - Quinoa Primavera Salad

10 Sundried tomatoes; (not
oilpacked)
1 cn (14One half ozs.) readytoserve
vegetable broth
1 cup Uncooked quinoa
1 cup Frozen green peas
1 cn (1516 ozs.) pinto beans;
rinsed and drained
2 teaspoon Vegetable oil
1 md Carrot; cut or sliced up , (One half cup)
1 md Zucchini; cut or sliced up , (2 cups)
1 small Leek; thinly cut or sliced up
1 Clove garlic; finely chopped
1 tablespoon Chopped fresh or 1 t dried
dill weed
3 tablespoon Lemon juice
1 tablespoon Olive or vegetable oil

Pour enough hot water over sundried tomatoes to cover. Let stand 10 to 15
minutes or until softened; drain and cut in half.

Heat broth to boiling in 2quart saucepan. Stir in quinoa. Heat to boiling;
reduce heat to medium. Cover and simmer 10 to 15 minutes or until liquid is
absorbed. Mix quinoa, peas, beans and tomatoes in large glass or plastic
bowl.

Heat 2 teaspoons vegetable oil in 10inch skillet over mediumhigh heat.
Cook carrot, zucchini, leek and garlic in oil about 8 minutes, stirring
frequently, until carrot is crisptender. Stir zucchini mixture into quinoa
mixture.

Mix dill weed, lemon juice and 1 tablespoon olive oil; toss with quinoa
mixture. Cover and refrigerate about 1 hour to blend flavors.

Makes 4 servings at approx. 380 calories per serving
Posted to recipeludigest by gbdowns@usa.net on Mar 15, 1998