Try this Quinoa and Asparagus Salad recipe, or contribute your own.
Suggest a better description1. Rinse and drain quinoa before cooking in two cups of water. Bring to boil, then simmer fro about 15-20 minutes, or until the water is absorbed.
2. Chop bottoms off asparagus spears, place in a frying pan and dry fry on law heat for about 15 minutes. Watch and turn every now and then, to prevent burning.
3. Wash and prepare the salad ingredients.
4. Combine all ingredients in a large bowl, and drizzle with oil and vinegar to serve.
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Serving Size: 1 Serving (2330g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 543 | ||
Calories from Fat: 28 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 207.4mg | 7 % | |
Potassium 6364mg | 167 % | |
Total Carbohydrate 122.1g | 36 % | |
Dietary Fiber 29.9g | 120 % | |
Sugars, other 92.2g | ||
Protein 32.5g | 46 % | |
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: 543
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