Light and healthy side dish that is perfect for summer.
Put one cup of quinoa and slightly less than 2 cups water (or chicken/vegetable broth if preferred) into pot and bring to boil. Lower heat to low, cover, and cook for 15 minutes (or until the liquid is absorbed). Remove from heat and let cool for 10 minutes. Quinoa must be cooled before making salad. Quinoa must be cooled before making salad.
Once cooled, move quinoa to bowl and add salt, lemon juice, and olive oil. Add all veggies and mix. Add more lemon juice, olive oil, and salt if needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (857g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1786 | ||
Calories from Fat: 827 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.9g | 123 % | |
Saturated Fat 39.6g | 198 % | |
Monounsaturated Fat 35.6g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 201.8mg | 62 % | |
Sodium 4599.5mg | 159 % | |
Potassium 1911.8mg | 50 % | |
Total Carbohydrate 180.5g | 53 % | |
Dietary Fiber 23g | 92 % | |
Sugars, other 157.4g | ||
Protein 67.5g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1786
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