Coriander Dressing
2 eschallots, chopped
juice of 1 lemon
1 tsp ground cumin
250g Greek style yoghurt, strained
½ tsp chilli flakes
1 cup chopped mint
1 cup chopped coriander
To make salad
, place carrots and chickpeas on separate oven trays.
Drizzle with oil. Season.
Roast for 20 minutes or until carrots are tender.
Bring water and stock to a boil.
Add quinoa.
Simmer until tender.
Drain.
Cool.
Combine carrots, chickpeas, quinoa and remaining salad ingredients in a large bowl. Add dressing. Toss to combine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (995g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1332 | ||
Calories from Fat: 789 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.6g | 117 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 49.8g | ||
Polyunsanturated Fat 20.8g | ||
Cholesterol 15.2mg | 5 % | |
Sodium 830.5mg | 29 % | |
Potassium 1691.5mg | 45 % | |
Total Carbohydrate 108.2g | 32 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 95.6g | ||
Protein 33.8g | 48 % | |
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: 1332
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