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Food
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Kitchen Mailbox Countdown to Dinner Dining
Fresh Soybean Quinoa Salad

1 cup quinoa, rinsed
2 cups water
1 cup frozen green soybeans (could use canned black beans)
1/2 cup chopped green onion
1/2 cup chopped sweet red pepper
1/2 cup halved black olives
1/3 cup minced parsley or cilantro
2 tablespoons toasted slivered almonds (she used cashews)
1/4 cup lemon juice
1/4 cup extra virgin olive oil
Salt and pepper to taste

Rinse quinoa thoroughly before cooking to remove the naturally occurring bitter resin that coats the grain. Combine the quinoa and the water with a pinch of salt. Bring to a rapid boil, cover, and simmer for 10 to 15 minutes. Cool.

Steam the frozen soybeans with a pinch of salt for about 5 minutes. Cool.

Combine all the other ingredients. Add to the cooled cooked quinoa and steamed soybeans. May be served immediately or chilled for a few hours to enhance the flavor combinations. Makes 5 1-cup servings.

Note: Quinoa, a grain, and frozen soybeans are available at East End Food Co-Op, Point Breeze.


Victoria Harrison

Sunday, July 18, 1999



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