1. Toss shredded veggies with salt and put in strainer set over bowl. Let sit in fridge for 45 min - 1 hour. Discard water, squeeze veggies to get out all water. Transfer to bowl and toss with quinoa, dill and seeds.
2. Mix lemon juice, vinegar, salt, pepper, mustard, oil and yogurt. Toss with shredded veggies. Add cottage cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (80g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 51 (52%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 1.2mg||0 %|
|Sodium 92.4mg||3 %|
|Potassium 131.1mg||3 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 8.6g|
|Protein 2.8g||4 %|
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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: 99
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