Vegetarian Journal's Foodservice Update

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Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions

Volume VIII, Number 4  Fall 2000  

VEGETARIAN QUANTITY RECIPES

PECAN-QUINOA SALAD

Yield: Sixteen 2-ounce servings              Copyright: Nancy Berkoff

INGREDIENTS                     MEASURE
Pecan halves                    1-1/2 pounds
Quinoa                          3 cups
Fresh basil leaves, shredded    3 cups
Cloves garlic, minced           2
Lemon juice                     1 ounce
Orange juice concentrate        1/2 ounce
Vinegar                         6 ounces
Olive oil                       4 ounces
Salad greens                    1-1/2 pounds	
Raisins                         12 ounces

Preheat oven to 300 degrees. Place pecans on a sheet pan and toast for 10 minutes or until deep brown. Allow to cool.

Rinse and drain quinoa. Heat a small stock pot, and toast quinoa, stirring, for 3 minutes. Add 1 gallon water and bring to a boil. Reduce heat, cover, and simmer until quinoa is soft, about 10 minutes. Set aside.

In a food processor, place basil, 8 ounces of pecans, and garlic. Process until well combined. Add lemon juice, orange juice concentrate, vinegar, and oil. Process until thickened.

In a large bowl, toss greens, raisins, remaining pecans, and dressing. Serve immediately or chill until ready to serve.


Excerpts from the Fall 2000 Issue:

Click here to go to the main foodservice page (Vegetarian Journal's FoodService Update and Quantity Cooking Information with links to each issue).


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