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Quinoa Summer Salad

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Submitted by kshitijam

YIELD

4 servings

PREP

20 min

COOK

0 min

READY

80 min

Ingredients

4 946
CUPS ML QUINOA
cooked
½ 118
CUP ML PECANS
shelled
½ 118
½ 118
CUP ML BLACK OLIVES
sliced *
¾ 177
CUP ML MUSHROOMS
sliced
¾ 177
CUP ML RAISINS, SEEDLESS
plumped in hot water, and drained
¼ 59
CUP ML LEMON JUICE
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
79
CUP ML OLIVE OIL
unrefined
¼ 1.3
TEASPOON ML BLACK PEPPER

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 986 35% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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