Directions:
- Rinse quinoa and prepare (1 cup quinoa, 2 cups broth) on stove or in rice maker.
- Chop bell pepper, red onion, and tomatoes tomatoes and combine in large bowl. Add spinach and arugula to bowl. Julienne basil and add to bowl.
- Dressing: Zest and juice lemons for 2 teaspoons lemon zest and 1/4 cup lemon juice. Combine lemon juice and zest in a food processor with garlic, basil, salt and pepper. Blend adding olive oil until well blended.
- Pour 1/3 of dressing on ingredients in the bowl. Toss to combine.
- Add quinoa to bowl. Toss to combine. Add more dressing if needed.
- Serve hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.08 Kcal (1248 kJ) | ||
| Calories from fat | 147.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.39g | 25% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 528.42mg | 22% | |
| Potassium | 464.17mg | 10% | |
| Total Carbs | 33.23g | 11% | |
| Sugars | 4.41g | 18% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 6.53g | 13% | |
| Vitamin C | 43mg | 72% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 11.1mg | 62% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 135.48 Kcal (567 kJ) | ||
| Calories from fat | 67.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 25% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 0% | |
| Sodium | 240.17mg | 22% | |
| Potassium | 210.96mg | 10% | |
| Total Carbs | 15.1g | 11% | |
| Sugars | 2g | 18% | |
| Dietary Fiber | 2.06g | 18% | |
| Protein | 2.97g | 13% | |
| Vitamin C | 19.5mg | 72% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 5.1mg | 62% | |
| Calcium | 22.5mg | 5% | |
* 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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