Try this Moroccan Quinoa Salad Recipe recipe, or contribute your own.
Suggest a better description1. Bring 2 cups of water, vegetable stock or chicken stock to a boil. Add 1 cup uncooked quinoa, stir. Bring to a boil, reduce to medium and cook 12 minutes or until quinoa absorbs liquid. Fluff. Let sit for 15 min.
2. While quiona is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
3. Combine quinoa and all remaining ingredients, except fresh herbs, into a medium size bowl.
4. Drizzle with ginaigrette. Toss to combine.
5. May be served warm. If serving cold, refrigerate for a least one hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served a room temperature.
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Serving Size: 1 Serving (1872g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1818 | ||
Calories from Fat: 554 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.5g | 82 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 34.1g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2236.4mg | 77 % | |
Potassium 3492mg | 92 % | |
Total Carbohydrate 265.7g | 78 % | |
Dietary Fiber 56.6g | 226 % | |
Sugars, other 209.2g | ||
Protein 67.8g | 97 % | |
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: 1818
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