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Quinoa Summer Salad

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

0 min

Ready

80 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 cups quinoa
cooked
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½ cup pecans
shelled
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½ cup scallions, spring or green onions
chopped
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½ cup black olives
sliced
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¾ cup mushrooms
sliced
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¾ cup raisins, seedless
plumped in hot water, and drained
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¼ cup lemon juice
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2 tablespoons soy sauce, tamari
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cup olive oil
unrefined
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¼ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
946 ml quinoa
cooked
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118 ml pecans
shelled
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118 ml scallions, spring or green onions
chopped
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118 ml black olives
sliced
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177 ml mushrooms
sliced
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177 ml raisins, seedless
plumped in hot water, and drained
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59 ml lemon juice
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3E+1 ml soy sauce, tamari
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79 ml olive oil
unrefined
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1.3 ml black pepper
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Directions

Mix first six ingredients together in a large bowl.

In a separate container mix the last four ingredients.

Pour the liquids over the salad and toss gently.

For the best flavor let set in the refrigerator for about one hour before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 98635% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 545mg 23%
Total Carbohydrate 48g 48%
Dietary Fiber 13g 52%
Sugars g
Protein 52g
Vitamin A 3% Vitamin C 17%
Calcium 14% Iron 96%
* based on a 2,000 calorie diet How is this calculated?
 

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