Try this Beth's Mediterranean Quinoa Salad recipe, or contribute your own.
Suggest a better descriptionRinse and strain quinoa. Place in a medium to large size saucepan with 3 cups water. Bring to a boil, reduce to a simmer, cover and cook until all of the water is absorbed (about 10-15 minutes). When done, the quinoa grain will appear soft and translucent and germ ring will be visible along the outside edge of the grain.
Transfer to a large bowl and allow to cool down in the refrigerator. While cooling the quinoa, slice and dice the vegetables and gather together the rest of the ingredients.
Transfer to a large bowl and allow to cool down, mix all the ingredients together. Wait 5-10 minutes before eating to allow the flavors to absorb into the grain.
You can add the other ingredients at the bottom of the list. Seed the cucumber if you add it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 622 | ||
Calories from Fat: 238 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 25.2mg | 8 % | |
Sodium 347.3mg | 12 % | |
Potassium 758.2mg | 20 % | |
Total Carbohydrate 75.2g | 22 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 64.4g | ||
Protein 21.7g | 31 % | |
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: 622
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