Interesting dressing, May choose to use my own.
Source: https://themodernproper.com/quinoa-bowl
Pour rinsed quinoa and stock of choice in a medium saucepan that has a tight fitting lid. Bring to a boil. Once the quinoa has begun to boil, reduce to a simmer, cover and cook for 25 minutes or until all liquid has evaporated. Remove from heat and let stand for 5 minutes. Fluff with fork and set aside.
In a food processor blend all sauce ingredients until creamy texture is achieved. This should take about 5-10 minutes of blending. Store in your refrigerator for up to two weeks in a jar with a tight fitting lid.
To assemble bowl, toss the quinoa with the sauce. Top with a generous amount of vegetables and chicken. Garnish with cilantro and a little more sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (518g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 570 | ||
Calories from Fat: 226 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 34 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 73.1mg | 22 % | |
Sodium 1177.7mg | 41 % | |
Potassium 1397mg | 37 % | |
Total Carbohydrate 45.6g | 13 % | |
Dietary Fiber 17.3g | 69 % | |
Sugars, other 28.3g | ||
Protein 46.8g | 67 % | |
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: 570
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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