VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition F.A.Q. | Subscribe to Journal | Game | Vegetarian Family | Nutshell | VRG-News Recipes | Travel | What's New | Bulletin Board | Veg Kids | Search | Links

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

Volume VIII, Number 4  Fall 2000  

VEGETARIAN QUANTITY RECIPES

• Almond-Herb Salad Dressing
• Mushroom-Almond Sauce
• Asian Noodle and Lentil Salad
• Potaoes and Rice with Pakistani Accents
• Italian Bread and Tomato Salad
• Spinach and Pear Salad
• Potato Chili Tacos
• Citrus and Onion Salad
• Pecan-Quinoa Salad

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:

• Wrap It Up!
• Foodservice Tidbits
• Vegan Product Updates
• Foodservice Hotline

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

For the complete issue, please subscribe to the magazine. To subscribe to Vegetarian Journal's Foodservice Update, click here and check "Add 1 year Foodservice Update for $10 more"  on whatever subscription form you choose.

Converted to HTML by Stephanie Schueler.

VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition F.A.Q. | Subscribe to Journal | Game | Vegetarian Family | Nutshell | VRG-News Recipes | Travel | What's New | Bulletin Board | Veg Kids | Search | Links

� 1996- The Vegetarian Resource Group PO Box 1463, Baltimore, MD 21203 (410) 366-8343   Email: [email protected]
Last Updated October 23, 2000	Graphic design by
The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. Any pages on this site may be reproduced for non-commercial use if left intact and with credit given to The Vegetarian Resource Group. Web site questions or comments? Please email [email protected].