Try this Mexican Quinoa Salad recipe, or contribute your own.
Suggest a better descriptionBring 2 cups of water to a boil and add in quinoa, cover with a lid, and reduce to a low simmer for 25-35 minutes or until all the liquid is absorbed, and then store in an airtight container.
To reheat quinoa on dinner night add 1-2 Tablespoons of water to prepared quinoa and heat on stovetop, stirring with a fork to fluff. In a small bowl, combine warmed quinoa with remaining salad ingredients and stir to combine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 276 | ||
Calories from Fat: 66 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 562.6mg | 19 % | |
Potassium 627.6mg | 17 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 39.5g | ||
Protein 9.6g | 14 % | |
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: 276
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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