Directions:
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. Transfer to a large bowl; cool completely. Add the tomatoes, peas, carrot and shallot.
- In a small bowl, combine the lemon juice, vinegar, parsley, thyme, oil, mustard, sugar, salt and pepper. Drizzle over quinoa mixture; toss to coat. Chill until serving.
- Place spinach on a serving plate; top with quinoa salad. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.31 Kcal (688 kJ) | ||
| Calories from fat | 32.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 6% | |
|---|---|---|---|
| Sodium | 212.3mg | 9% | |
| Potassium | 383.24mg | 8% | |
| Total Carbs | 28.23g | 9% | |
| Sugars | 7.04g | 28% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 53.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 71.78 Kcal (301 kJ) | ||
| Calories from fat | 14.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 6% | |
|---|---|---|---|
| Sodium | 92.75mg | 9% | |
| Potassium | 167.42mg | 8% | |
| Total Carbs | 12.33g | 9% | |
| Sugars | 3.08g | 28% | |
| Dietary Fiber | 1.73g | 16% | |
| Protein | 2.33g | 11% | |
| Vitamin C | 6.4mg | 25% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 13% | |
| Calcium | 23.6mg | 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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