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Healthy Recipes Reference Library Store Specials About Us Friday, May 05, 2006
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Quinoa Cucumber Salad
Authored By:  Polly Pitchford, Full Spectrum Health™
A refreshing and simple grain salad.
Diet Types: Low Fat, Macrobiotic, Vegan, Vegetarian
Ingredients:
  • pinch of salt
  • 1/2 medium red onion, diced
  • 2 teaspoons Umeboshi Paste
  • 1 cup Quinoa
  • 18 ounces water
  • 1 kirby cucumber, peeled and diced
  • 1/2 cup parsley, chopped
  • Serves: 4
    Cooking Time: Under 30 minutes
    Instructions:
    Roast Quinoa in cooking pot over medium heat, stirring constantly untillightly toasted and fragrant. Add water and salt, cover and bring to a boil, reduce heat and simmer about 25 minutes. Meanwhile, mix Umeboshi Paste with cucumber and onion. When Quinoa is done, turn out into a large bowl and let cool a bit. Add parsley, cucumber and onion to grain and toss to mix.

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    Low Fat Pumpkin Bread
    Your guests won't suspect this moist bread is low fat!

    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 4
    Amount Per Serving 
    Calories 175
    Calories from Fat 23
     % Daily Value*
    Total Fat 3g4%
      Saturated Fat 0g2%
      Mono Fat 1g 
    Sodium 292mg12%
    Total Carbs 32g11%
      Dietary Fiber 3g14%
    Protein 6g 
    Iron30%
    Calcium5%
    Vitamin B-610%
    Vitamin C14%
    Vitamin E1%
    Vitamin A4%
    Selenium0%
    Manganese50%
    Copper20%
    Zinc11%
    Pantothenic acid6%
    Niacin7%
    Riboflavin12%
    Thiamin7%
    Folate10%
    Potassium13%
    Phosphorus19%
    Magnesium25%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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