This Recipe is part of the Quinoa for Breakfast, Lunch and Dinner Quinoa Recipes
Add your favorite soup to create a meal with this crisp, refreshing sandwich.
Ingredients
2 Tbsp (30 mL) light cream cheese, softened
1 tsp (5 mL) chopped fresh dill (or 1/4 tsp/1 mL dried)
2 slices rye, whole wheat or gluten-free bread
4 slices cucumber
2 Tbsp (30 mL) quinoa sprouts
1/2 tsp (2 mL) balsamic vinegar
2 rings sliced red onion
1 slice Gouda cheese
Directions
1. Combine the cream cheese and dill and spread on each slice of bread.
2. Place the cucumber on 1 side. Toss the quinoa sprouts in the balsamic vinegar and place on top of the cucumber. Add the red onion and top with the Gouda cheese and the remaining slice of bread.
Serves 1
Excerpted from Quinoa 365 by Patricia Green and Carolyn Hemming. Copyright © 2010 by Patricia Green and Carolyn Hemming. Excerpted by permission of Whitecape Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book!
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