Try this Quinoa and Toasted Coconut 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. Wash and prepare the salad ingredients.
3. Combine all ingredients in a large bowl, and drizzle with lemon juice and flaxseed oil to serve.
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 891 | ||
Calories from Fat: 128 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 101.8mg | 4 % | |
Potassium 1861.4mg | 49 % | |
Total Carbohydrate 158.3g | 47 % | |
Dietary Fiber 19.6g | 78 % | |
Sugars, other 138.7g | ||
Protein 34.2g | 49 % | |
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: 891
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