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Andean Quinoa Salad Recipe
Nutrition
Cal/Serving: 323Daily Value: 16%
Servings: 4
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 17g | 26% |
| Saturated | 1g | 6% |
| Trans | 0g | 0% |
| Carbs | 36g | 12% |
| Fiber | 5g | 19% |
| Sugars | 2g | 0% |
| Protein | 8g | 15% |
| Sodium | 492mg | 20% |
| Calcium | 47mg | 5% |
| Magnesium | 110mg | 28% |
| Potassium | 422mg | 12% |
| Iron | 3mg | 16% |
| Zinc | 2mg | 12% |
| Vitamin A | 936IU | 19% |
| Vitamin C | 37mg | 61% |
| Thiamin (B1) | 0mg | 14% |
| Riboflavin (B2) | 0mg | 11% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 17% |
| Folic Acid (B9) | 111µg | 28% |
| Vitamin E | 5mg | 24% |
| Vitamin K | 16µg | 20% |
| Fatty acids, total monounsaturated | 11g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 cup quinoa (about 7 ounces)
- 2 cups water
- Salt
- 1/4 cup vegetable oil
- 2 tablespoons fresh lime juice
- 3/4 cup finely diced bell peppers, preferably a mix of green, red and yellow
- 1/2 medium cucumber—peeled, seeded and finely diced
- 2 tablespoons finely chopped mint
- 1 tablespoon minced jalapeño
- 1 scallion, minced
- Freshly ground pepper
DIRECTIONS
Click here for DirectionsRecipe Details
| Servings | 4 servings |
