Aztec Platter Note from Cheri: This attractive composed salad is a nourishing meal in and of itself and is so simple to prepare. This recipe is reprinted with permission from Vegetarian Express, by Nava Atlas & Lillian Kayte. This recipe was part of Marilyn Helton's Diabetic Friendly, Vegetarian Thanksgiving feast. For lots more diabetic friendly recipes and information, click here to check out Marilyn's Diabetic Dining on Fabulous Foods column, right here at Fabulous Foods. Quinoa-Corn Salad: 1 cup raw quinoa*, well rinsed 1 cup thawed frozen corn kernels juice of 1 lemon 1 tablspoon olive oil 2 or 3 scallions, minced salt & freshly ground pepper, to taste Bean Salad: 1 can (16 oz.) pinto, pink, or kidney beans, drained and rinsed 1 heaping cup finely diced ripe tomatoes 1 tablespoon apple cider or balsamic vinegar 1/4 cup chopped fresh parsley, more or less to taste Garnishes: pumpkin seeds black olives 1 medium red bell pepper, cut into strips Makes 6 Servings Bring 2 cups of water to a boil in a heavy saucepan. Add the quinoa and simmer gently, covered, for 15 minutes. When the quinoa is done, remove it from the heat, fluff it with a fork and transfer it to a mixing bowl. Combine the quinoa with the remaining ingredients for the quinoa-corn salad and toss well. While the quinoa is cooking, combine all the ingredients for the bean salad in another bowl and toss together. To assemble the Aztec Platter, transfer the quinoa-corn salad onto a large platter and spread evenly to within an inch or so from the edge. Pushing the salad outward from the center, make a well in the center of the platter, about 5-inches in diameter. Mound the bean salad into the well, and sprinkle it with a handful of pumpkin seeds. Arrange olives and pepper strips around the edge of the platter. Per Serving: 233 Cal; 4 g Fat; 40 g Carbo; 0 mg Cholesterol; 9 mg Sodium; 9 g Protein Exchanges: 1 Very Lean Meat; 2 Bread/Starch; 1 Veg; 1 Fat *About Quinoa Probably the most nutritious grain available, quinoa is considered a complete protein as it supplies all eight essential amino acids as well as other essential nutrients. Quinoa is also lower in carbohydrates than most other grains. The small bead-like grains cook in half the time of regular rice. The grains expand to 4 times their original volume when cooked. Use quinoa as a more nutritious alternative to rice or couscous or add to soups, side dishes, main dishes, casseroles or anywhere else you'd use grains like rice or couscous. You can easily find quinoa in most any healthfood store and most supermarkets.
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