Con­fetti Quinoa Toss

Natural Solutions - - Food Matters -

SERVES 6 1½ cups wa­ter 1 cup un­cooked quinoa, rinsed ¼ cup finely chopped red onion ¼ cup chopped yel­low bell pep­per ¼ cup chopped red bell pep­per ¼ cup chopped fresh cilantro 3 ta­ble­spoons lime juice ½ cup finely diced car­rots ¼ cup sliv­ered almonds ½ cup chopped dried apri­cots ½ jalapeño pep­per, seeded and finely diced ⅛ tea­spoon salt ⅛ tea­spoon black pep­per

In a saucepan over medium-high heat, bring wa­ter to a boil. Add quinoa, re­duce heat to low, cover, and sim­mer 15 to 20 min­utes, or un­til wa­ter is ab­sorbed. Trans­fer to a serv­ing bowl and re­frig­er­ate un­til cold. Once quinoa is cold, add the re­main­ing in­gre­di­ents and toss. Re­frig­er­ate at least 1 hour be­fore serv­ing. Fluff with a fork when ready to serve. Source: Mr. Food Test Kitchen: Guilt-Free Weeknight Fa­vorites (©2015). Reprinted with per­mis­sion from The Amer­i­can Di­a­betes As­so­ci­a­tion. Find it at ShopDi­a­betes.org AR­TI­CHOKES: 6 ar­ti­chokes 1 ta­ble­spoon plus ½ tea­spoon salt Juice of 1 lemon, plus 2 ta­ble­spoons 3 gar­lic cloves, minced 3 ta­ble­spoons olive oil ¼ tea­spoon freshly ground black pep­per

DIP: ½ cup chopped flat-leaf pars­ley 5 ta­ble­spoons ex­tra-vir­gin olive oil 2 ta­ble­spoons chopped green olives 1 ta­ble­spoon drained capers 1 ta­ble­spoon fresh lemon juice ½ tea­spoon Di­jon mus­tard ¼ tea­spoon freshly ground black pep­per ⅛ tea­spoon salt

Slice off tops of ar­ti­chokes, pull off small outer leaves, trim stems, and snip off thorny tips. In a large pot, bring 1 to 2 inches of wa­ter to a boil. Add 1 ta­ble­spoon salt, juice of 1 lemon, and ar­ti­chokes; cover and steam un­til ar­ti­choke bot­toms pierce eas­ily, 20 to 40 min­utes, de­pend­ing on their size. Drain ar­ti­chokes. When cool enough to han­dle, cut each in half length­wise and scrape out fuzzy cen­ter. In a small bowl, com­bine gar­lic, oil, re­main­ing 2 ta­ble­spoons of lemon juice and ½ tea­spoon of salt, and the pep­per. Brush ar­ti­chokes with gar­lic mix­ture. Pre­pare a char­coal or gas grill for di­rect medium heat (about 350 de­grees). Grill ar­ti­chokes, turn­ing once, un­til lightly browned, 8 to 11 min­utes. Serve with olive dip: To pre­pare, com­bine all dip in­gre­di­ents in a blender un­til coarsely puréed. Source: FoodMatch

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