Sesame Beef Quinoa Salad
|Quinoa||1 Cup (16 tbs), uncooked|
|Vegetable cooking spray||1|
|Water||2 Cup (32 tbs)|
|Sesame seeds||2 Tablespoon|
|Curry powder||1 Teaspoon|
|Unsweetened orange juice||1⁄2 Cup (8 tbs)|
|Lime juice||3 Tablespoon|
|Grated peeled ginger root||1 Tablespoon|
|No salt beef broth||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Cooked lean roast beef||2 Cup (32 tbs), cubed|
|Finely chopped carrot||1 1⁄2 Cup (24 tbs)|
|Finely chopped cabbage||1 1⁄2 Cup (24 tbs)|
|Minced green onions||1⁄2 Cup (8 tbs)|
|Green leaf lettuce||8|
Place quinoa in a small bowl; cover with warm water, and rub quinoa between hands (water will be cloudy).
Drain and repeat procedure until water is clear; drain quinoa well.
Place quinoa in a large nonstick skillet coated with cooking spray; cook over medium heat, stirring constantly, until quinoa is lightly browned.
Bring 2 cups water to a boil in a medium saucepan; add quinoa.
Cover, reduce heat, and simmer 12 minutes or until tender; transfer to a large bowl, and set aside.
Place sesame seeds in skillet coated with cooking spray; cook over medium heat, stirring constantly, until lightly browned.
Add to quinoa.
Cook curry powder in skillet over medium heat, stirring constantly, 2 minutes or until fragrant.
Stir in orange juice, lime juice, and gingerroot; bring to a boil.
Remove from heat.
Stir in broth and next 3 ingredients; add to quinoa mixture.
Stir in beef and next 3 ingredients.
Cover and chill, stirring mixture occasionally.
To serve, place lettuce on 4 plates.
Top each with 2 cups quinoa mixture.