Many substitutions and additions can easily be made depending on what you have on hand. Cilantro for Parsley, Dried Cherries or Cranberries for fresh Cherries, any color Bell Pepper except green. Cucumber is a great addition mix and match to our taste. Red quinoa for added color. Inspired by Ali Vincent's Mango-Quinoa Salad from BiggestLoser.com
To make cooked quinoa, rinse dry quinoa and then add to a medium sauce pan with broth. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for approximately 12 minutes. Cook until quinoa is tender and fluffy and the water is absorbed.
In a small bowl, combine vinegar, oil and lime juice.
In a big bowl, combine all other ingredients.
Drizzle liquid mixture over the salad, and toss until well combined.
Chill for about an hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (204g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 28 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 9.4mg||0 %|
|Potassium 416.7mg||11 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 29g|
|Protein 5.9g||8 %|
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: 184
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.