Directions:
- Rinse and strain the quinoa to remove the bitter coating. Most quinoa today are pre-rinsed, so check the package, but even so, I prefer to give it one more rinse. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer, and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to cool.
- Whisk the vinegar, olive oil, mustard, oregano, garlic, salt, and pepper together in a small bowl.
- Combine the salad ingredients in a large bowl; pour the dressing over the vegetables and thoroughly mix. Add the quinoa, and mix until evenly combined.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.44 Kcal (1513 kJ) | ||
| Calories from fat | 156.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.36g | 27% | |
|---|---|---|---|
| Cholesterol | 33.38mg | 11% | |
| Sodium | 476.51mg | 20% | |
| Potassium | 767.82mg | 16% | |
| Total Carbs | 37.04g | 12% | |
| Sugars | 9.92g | 40% | |
| Dietary Fiber | 6.03g | 24% | |
| Protein | 13.2g | 26% | |
| Vitamin C | 128.9mg | 215% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 43.4mg | 241% | |
| Calcium | 253.4mg | 25% | |
| Amount Per 100 g | |||
| Calories | 83.01 Kcal (348 kJ) | ||
| Calories from fat | 35.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 27% | |
|---|---|---|---|
| Cholesterol | 7.66mg | 11% | |
| Sodium | 109.43mg | 20% | |
| Potassium | 176.34mg | 16% | |
| Total Carbs | 8.51g | 12% | |
| Sugars | 2.28g | 40% | |
| Dietary Fiber | 1.38g | 24% | |
| Protein | 3.03g | 26% | |
| Vitamin C | 29.6mg | 215% | |
| Vitamin A | 0.5mg | 79% | |
| Iron | 10mg | 241% | |
| Calcium | 58.2mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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