Quinoa Vegetable Salad Ring Recipe
Ingredients
| Quinoa | 1 Cup (16 tbs), uncooked | |
| Vegetable cooking spray | ||
| Olive oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Zucchini | 1 Cup (16 tbs), thinly sliced | |
| Yellow squash | 1 Cup (16 tbs), chopped | |
| 1 cup seeded, chopped, unpeeled tomato | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Minced parsley | 1/2 Cup (16 tbs) | |
| Marjoram | 1 Tablespoon, minced | |
| Ground pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| White wine vinegar | 2 Tablespoon | |
Directions
Place quinoa in a large, fine metal strainer; rinse with cold running water, and drain.
Cook according to package directions; set aside.
Coat a large skillet with cooking spray; add olive oil, and place over medium heat until hot.
Add onion, green pepper, and garlic; saute until tender.
Add zucchini, yellow squash, and tomato; cook 3 minutes, stirring frequently.
Remove from heat; add quinoa, celery, and remaining ingredients, tossing gently.
Lightly pack mixture into a 6-cup ring mold coated with cooking spray.
Cover and chill 8 hours.
Unmold salad ring onto a serving platter; serve chilled or at room temperature.
Cook according to package directions; set aside.
Coat a large skillet with cooking spray; add olive oil, and place over medium heat until hot.
Add onion, green pepper, and garlic; saute until tender.
Add zucchini, yellow squash, and tomato; cook 3 minutes, stirring frequently.
Remove from heat; add quinoa, celery, and remaining ingredients, tossing gently.
Lightly pack mixture into a 6-cup ring mold coated with cooking spray.
Cover and chill 8 hours.
Unmold salad ring onto a serving platter; serve chilled or at room temperature.
Chef
