Try this Thai quinoa salad recipe, or contribute your own.
Suggest a better description1. Cook 1 cup quinoa. Add 1-2/3 cup water. Boil, then reduce heat to low, cover, cook for 15 mins until water absorbed.
2. Chop all veg. Remove cucumber seeds, grate carrot.
3. Make sauce. Combine and whisk until sugar is dissolved.
4. Top with chopped scallions, cilantro, mint, basil (optional).
5. Add shredded chicken for protein (optional).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (551g) | ||
Recipe Makes: 1 | ||
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Calories: 1614 | ||
Calories from Fat: 857 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.2g | 127 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 51.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 8196.4mg | 283 % | |
Potassium 1814.1mg | 48 % | |
Total Carbohydrate 159.6g | 47 % | |
Dietary Fiber 20.5g | 82 % | |
Sugars, other 139.1g | ||
Protein 34.9g | 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: 1614
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