Try this Corn and Tomato Quinoa Salad recipe, or contribute your own.
Suggest a better description1. Whisk together oil, vinegar, mustard, salt, and pepper and 2 tablespoons water in a large bowl. Add shallot and garlic and whisk again.
2. Add remaining ingredients to bowl; toss.
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 528 | ||
Calories from Fat: 89 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 65.6mg | 2 % | |
Potassium 1126mg | 30 % | |
Total Carbohydrate 93g | 27 % | |
Dietary Fiber 11.6g | 47 % | |
Sugars, other 81.4g | ||
Protein 19.8g | 28 % | |
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: 528
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