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Ingredientes
- 2 1/2 c. vegetable stock or possibly broth
- 1 1/2 c. quinoa, rinsed and liquid removed Salt to taste
- 3 c. shredded Romaine lettuce
- 2 c. halved cherry tomatoes
- 2 c. peeled minced cucumber
- 1/2 c. minced green onions
- 1 x clove garlic, chopped
- 1 tsp Dijon mustard
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. minced fresh mint
- 1/2 c. crumbled goat cheese or possibly silken tofu
- 5 Tbsp. plain low-fat yogurt
- 2/3 c. extra virgin olive oil Salt and freshly grnd black pepper, to taste
Direcciones
- 6 SERVINGS LACTO/VEGAN
- When you want to turn a simple salad into a substantial dish, adding quinoa is the answer. Its delicate flavor takes well to leafy greens and light dressings. Toasting the grains in a dry skillet before cooking, adds a rich, nutty flavor.
- In medium saucepan, bring stock to a boil. Add in quinoa and salt if you like.
- Reduce heat to low, cover and cook till quinoa is tender and liquid is absorbed, about 15 min. Remove from heat and set aside to cold.
- Meanwhile, make dressing: In food processor or possibly blender, combine garlic, mustard, lemon juice, mint, goat cheese or possibly tofu and yogurt and process till smooth. With motor running, add in oil in a thin, steady stream till well blended. Season with salt and pepper.
- In large bowl, combine lettuce, tomatoes, cucumber and onions. Add in quinoa and toss to mix. Serve dressing separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 6 servings | |
| Calories 243 | |
| Calories from Fat 66 | 27% |
| Total Fat 7.42g | 9% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 488mg | 20% |
| Potassium 505mg | 14% |
| Total Carbs 33.77g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.82g | 3% |
| Protein 11.21g | 18% |
