Fennel, Quinoa, Orange, Walnut and Basil Salad

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Cuisine: Uncategorized Main Ingredient: Salad

Walnuts Salad Lunch

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Ingredients [ View Metric ]

	3 c Cooked Quinoa
	1 c Chopped fennel bulb
	2 tb Minced shallots
	1 ts Grated lemon rind
	1 ts Grated orange rind
	2/3 c Fresh orange juice
	2 tb Fresh lemon juice
	1/4 c Chopped fresh basil
	2 ts Olive oil
	1/4 ts Salt
	1/8 ts Pepper
	2 c Orange sections
	1/4 c Chopped walnuts, toasted

Preparation - Fennel, Quinoa, Orange, Walnut and Basil Salad

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 1/2 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 JEWISH-FOOD digest V97 #134 by jstiler@webtv.net (Joyce Stiler) on Apr 27, 1997