Try this Thai Quinoa Crunch Salad recipe, or contribute your own.
Suggest a better descriptionCooked stuff: Cook the quinoa and edamame according to package directions.
Veggies: Chop everything up. It will take a little while. Put on some good music and light a candle and a glass of wine wouldn’t hurt.
Dressing: Give it all a whirl in the food processor or blender.
Serve: Assemble individual salads, or toss it all together. I like to serve it with cilantro, basil & chopped peanuts on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1607g) | ||
Recipe Makes: 1 | ||
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Calories: 974 | ||
Calories from Fat: 514 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.2g | 76 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 21.5g | ||
Polyunsanturated Fat 23.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 208.6mg | 7 % | |
Potassium 7121.6mg | 187 % | |
Total Carbohydrate 104.8g | 31 % | |
Dietary Fiber 25.4g | 102 % | |
Sugars, other 79.4g | ||
Protein 35.7g | 51 % | |
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: 974
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