Directions:
- Bring water to boiling point. Add Quinoa then cover and simmer for 15-20 minutes or until all the water is absorbed. Set aside to cool.
- Combine all the ingredients for the dressing except the olive oil in a jar with a tight fitting lid (I just used a mason jar). Shake vigorously, then add olive oil in two batches, shaking between each addition.
- To assemble the salad: In a large bowl, combine the cooked Quinoa, tomatoes, peppers, chickpeas, Feta Cheese, sunflower seeds and spinach. Drizzle with dressing, 1/3 cup at a time and toss gently or serve dressing on the side for guests to put on themselves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12013.04 Kcal (50296 kJ) | ||
| Calories from fat | 1771.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 196.82g | 303% | |
|---|---|---|---|
| Cholesterol | 8.41mg | 3% | |
| Sodium | 18121.09mg | 755% | |
| Potassium | 9570.21mg | 204% | |
| Total Carbs | 1964.79g | 655% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 597.79g | 1196% | |
| Vitamin C | 14.7mg | 25% | |
| Iron | 87.2mg | 485% | |
| Calcium | 3711.2mg | 371% | |
| Amount Per 100 g | |||
| Calories | 139.8 Kcal (585 kJ) | ||
| Calories from fat | 20.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 303% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 3% | |
| Sodium | 210.88mg | 755% | |
| Potassium | 111.37mg | 204% | |
| Total Carbs | 22.86g | 655% | |
| Sugars | 0.03g | 11% | |
| Dietary Fiber | 0.05g | 19% | |
| Protein | 6.96g | 1196% | |
| Vitamin C | 0.2mg | 25% | |
| Iron | 1mg | 485% | |
| Calcium | 43.2mg | 371% | |
* 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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