Try this Quick Quinoa Salad recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan, combine broth, quinoa and 1/2 tsp salt and bring to boil. Reduce heat to low cover and simmer for 15 min, or until quinoa is tender and liquid absorbed. Remove from heat and let stand, covered, for 5 min. Fluff with fork and cool to room temperature.
In a large airtight container with a lid, combine quinoa, kale, carrots, pomegranate seeds (dried cranberries can sub) parsley, and almonds (or can sub sunflower seeds); toss and refrigerate.
In a jar with lid, combine lemon juice, vinegar, oil, 1/2 tsp salt and pepper. Refrigerate; toss with quinoa before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2717g) | ||
Recipe Makes: 1 | ||
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Calories: 5592 | ||
Calories from Fat: 3516 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 390.7g | 521 % | |
Saturated Fat 108.3g | 541 % | |
Monounsaturated Fat 166.9g | ||
Polyunsanturated Fat 82.6g | ||
Cholesterol 1840mg | 566 % | |
Sodium 1782.5mg | 61 % | |
Potassium 5520.7mg | 145 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 22g | ||
Protein 464.6g | 664 % | |
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: 5592
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