Directions:
- Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
- Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.78 Kcal (1330 kJ) | ||
| Calories from fat | 75.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.4g | 13% | |
|---|---|---|---|
| Sodium | 368.49mg | 15% | |
| Potassium | 644.46mg | 14% | |
| Total Carbs | 51.17g | 17% | |
| Sugars | 10.35g | 41% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 9.26g | 19% | |
| Vitamin C | 27.6mg | 46% | |
| Iron | 3.6mg | 20% | |
| Calcium | 62.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 128.25 Kcal (537 kJ) | ||
| Calories from fat | 30.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 13% | |
|---|---|---|---|
| Sodium | 148.71mg | 15% | |
| Potassium | 260.08mg | 14% | |
| Total Carbs | 20.65g | 17% | |
| Sugars | 4.18g | 41% | |
| Dietary Fiber | 2.16g | 21% | |
| Protein | 3.74g | 19% | |
| Vitamin C | 11.1mg | 46% | |
| Iron | 1.4mg | 20% | |
| Calcium | 25.1mg | 6% | |
* 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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