1. Rinse the quinoa thoroughly under running water. Place in a small saucepan with the water and bring to a boil over high
heat. Reduce the heat to a simmer, and cook, covered, for 15 minutes, until the water is absorbed. Let the quinoa cool
before adding it to the salad.
2. Make Blueberry Vinaigrette.*
Place the blueberries, vinegar, honey, salt, and pepper in a blender and blend until smooth. With the blender running,
slowly add the olive oil until it's the right consistency.
3. Layer the ingredients in the Mason jar, starting with the vinaigrette dressing and continuing with the cucumbers,
tomatoes, peas, and radishes. Add the cooled quinoa and finish with the spinach greens. Seal and refrigerate until ready
4. Pour in bowl to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (804g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 129 (14%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 0mg||0 %|
|Sodium 191.1mg||7 %|
|Potassium 2076.6mg||55 %|
|Total Carbohydrate 162.3g||48 %|
|Dietary Fiber 20.2g||81 %|
|Sugars, other 142.1g|
|Protein 35.3g||50 %|
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: 913
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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