Try this Mediterranean Summer Salad recipe, or contribute your own.Suggest a better description
Place the quinoa in a small saucepan with the water. Bring to a boil, then reduce heat and simmer for 10 minutes until all the water is absorbed. Remove from the heat and cool completely.
Halve the olives lengthwise and place in a large bowl with quinoa, capers, sun-dried tomatoes, peppers, artichokes, beans, chili and herbs. Mix thoroughly.
For the dressing, place the anchovies, olive oil, vinegar, garlic and seasonings in a blender or mortar and pestle and mix until blended. Pour the dressing over the salad, check the seasoning (you will need to add salt if not using the anchovies). Chill for 30 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (669g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (11%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 11.1mg||3 %|
|Sodium 25988.3mg||896 %|
|Potassium 2450.2mg||64 %|
|Total Carbohydrate 121g||36 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 111.6g|
|Protein 28g||40 %|
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: 628
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.