Quinoa is a nice sourse of natural protein if you are a vegetarian. Chicken broth can be removed and vegetable broth used. Also exchange chicken texture for one can of chickpeas (Ceci beans).
Cook washed quinoa (White or Red) for 10-15 minutes covered. Then romoved from heat and let completely cool. Make sure all liguid is absorbed. Combine all ingrediants except quinoa in bowl and toss. Then mix with quinoa.
Chop the Itallian Parsley with the tarragon.
Put cooked canned corn (yellow may be substituted) in skillet at begining of cooking with melted butter and carmelize it concentrating the sugars. Cook on med low tossing it for even cooking on both sides for 30 minutes. At the end add it to mix. Its ok if you let the melted butter get into the salad.
Serve cold on bibb or butter lettuce base or over a small mixed green salad. Pomegranite when i season adds color and flavor burst.
Make sure the corn is done. You might need to increase the heat, but keep an eye in it. It will shrink a bit from the process.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (337g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 192 (46%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||28 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 60.2mg||19 %|
|Sodium 459.2mg||16 %|
|Potassium 623.4mg||16 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 31.7g|
|Protein 20g||29 %|
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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: 413
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