You can substitute bacon for pancetta.
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.
Trim a little of the stem from the mushrooms and cut vertically into thickish slices. Thickly slice the zucchini diagonally.
Heat a griddle to hot, brush with olive oil and grill the mushrooms and zucchini until golden but still a little firm. Remove from the pan, cool completely and place in a bowl.
Cut pancetta into 4 pieces; add to the griddle pan with garlic, cook 1-2 minutes until the pancetta is lightly crisp and the garlic is fragrant. Take care that the garlic doesn't burn.
Add the pancetta, garlic, zucchini, basil, chilies and quinoa to the mushrooms.
Whisk olive oil with the red wine vinegar and add salt and pepper to taste. Pour the dressing over salad and toss well. Scatter through with the Parmesan cheese and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 195 | ||
Calories from Fat: 98 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 16909.3mg | 583 % | |
Potassium 687.1mg | 18 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8.7g | ||
Protein 14.9g | 21 % | |
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: 195
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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