Rinse quinoa, discard rinsing water. Soak quinoa with spring water until it reaches it desired consistency. Shred beet and carrot. Finely chop the rest of the vegetable- to your taste. Drain quinoa and place in a large mixing bowl and spice and herb to your taste. Add 1 tablespoon of extra virign olive oil mix well. Shred or break lettuce around dish before serving
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 54 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 72.2mg||2 %|
|Potassium 865.4mg||23 %|
|Total Carbohydrate 58.4g||17 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 49.7g|
|Protein 13.2g||19 %|
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Calories per serving: 334
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