This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Life is too important to be taken seriously."
-Oscar Wilde, Author
I had a version of this at a restaurant recently and it was good, but not very well balanced. There was simply a lot of parsley but I could see a lot of room for some subtlety. The balance between sweet green peppers, spicy onions and herbaceous parsley seems perfect. Ideally, you should make this a day in advance of when you want to eat it.
This quinoa recipe is a fantastic side dish with grilled fish or chicken.
The terms "green onion" and "scallion" are usually used interchangeably. As if that might not be confusing enough, green onions are also known as spring onions or salad onions. All are white onions that are harvested before they are mature. Scallions are often thought of as less mature, smaller onions.
Green onions are harvested before a bulb develops and this is the best way to determine the difference between the two. Scallions don't form as much of a bulb at the white base. You can use either in a recipe that calls for green onions or scallions, but you may find a wide variety in flavor. Scallions are generally milder, but when buying green onions there is no way to know how strong the flavor is until you actually put them to a taste test.
A single green onion weighs about an ounce and has 51 micrograms of Vitamin K.
Ramps have become very popular lately. Think of them as wild green onions on steroids. They're also known as wild leeks and I've even seen them listed as the Tennessee truffle. They have a stronger flavor - more like garlic and are not cultivated so are usually available only from March to June.
4 ounces green onions = 36 calories, 0g fat, 0g sat fat, 0 mono fat, 2g protein, 8g carbohydrates, 18mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 1 cup
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4.
Cooking time does not include chilling time. This recipe is best chilled overnight to really bring out the flavors. Keeps well, refrigerated, for 4-5 days.
|1/2 medium||green bell pepper (finely diced)|
|1/2 cup||parsley (minced)|
|2 Tbsp||olive oil|
|1 Tbsp||white wine vinegar|
|fresh ground black pepper (to taste)|
Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.
Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone, the quinoa is done. Place it in a large mixing bowl and refrigerate until cool.
While the quinoa is cooking, slice the green part off of the green onions.
Slice the white part of the onion in half lengthwise, then thinly cut them crosswise. Repeat with the green tops.
When the quinoa is cool, add the green onions to the bowl with the green pepper, parsley, olive oil, vinegar, salt and pepper.
Toss well and chill.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 230||Calories from Fat 85|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 30g||10%|
|Dietary Fiber 3g||13%|
|Vitamin A 16%||Vitamin C 41%|
|Calcium 4%||Iron 15%|
|Vitamin K 154 mcg||Potassium 346 mg|
|Magnesium 92 mg|