Fennel, quinoa, orange, walnut and basil salad

1 Servings

Ingredients

Quantity Ingredient
3 cups Cooked Quinoa
1 cup Chopped fennel bulb
2 tablespoons Minced shallots
1 teaspoon Grated lemon rind
1 teaspoon Grated orange rind
⅔ cup Fresh orange juice
2 tablespoons Fresh lemon juice
¼ cup Chopped fresh basil
2 teaspoons Olive oil
¼ teaspoon Salt
⅛ teaspoon Pepper
2 cups Orange sections
¼ cup Chopped walnuts, toasted

Directions

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 ½ 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 12⅕ g; carb 62.9; chol 0 mg; iron 7 mg; sodium 189 mg; calc 114 mg for each serving Posted to JEWISH-FOOD digest V97 #134 by jstiler@... (Joyce Stiler) on Apr 27, 1997

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