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 | 238.34 Kcal (998 kJ) | ||
| Calories from fat | 56.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.3g | 10% | |
|---|---|---|---|
| Sodium | 276.37mg | 12% | |
| Potassium | 483.34mg | 10% | |
| Total Carbs | 38.38g | 13% | |
| Sugars | 7.76g | 31% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 6.94g | 14% | |
| Vitamin C | 20.7mg | 35% | |
| Iron | 2.7mg | 15% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 128.25 Kcal (537 kJ) | ||
| Calories from fat | 30.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 10% | |
|---|---|---|---|
| Sodium | 148.71mg | 12% | |
| Potassium | 260.08mg | 10% | |
| Total Carbs | 20.65g | 13% | |
| Sugars | 4.18g | 31% | |
| Dietary Fiber | 2.16g | 16% | |
| Protein | 3.74g | 14% | |
| Vitamin C | 11.1mg | 35% | |
| Iron | 1.4mg | 15% | |
| Calcium | 25.1mg | 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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