1.) Bring water for quinoa to boil in 2:1 ratio (2 cups of water for every cup of quinoa), so for this recipe about 3 cups of water
2.) At boil, add quinoa (or you can just have it in the water from the start, which is what I do!), boil for about 15-20 minutes or until quinoa pops open and is soft in texture
3.) When quinoa is finished cooking drain any extra water, put quinoa into bowl and store in refrigerator to cool down
4.) Meanwhile/while quinoa is cooking, begin prepping remaining ingredients
5.) Combine peppers, tomatoes, onion, garlic, kale, walnuts, feta cheese, mushrooms, olive oil, and salt & pepper in large bowl, mix well
6.) Once quinoa is cooled down sufficiently, add to veggie, etc mix in larger bowl and mix well
7.) Serve chilled for a lovely summer salad! :)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 159 (43%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 11.1mg||3 %|
|Sodium 171.7mg||6 %|
|Potassium 540.6mg||14 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 36.5g|
|Protein 13g||19 %|
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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: 372
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