Directions:
- Bring water and quinoa to a boil. Cover, reduce heat to medium-low, and simmer 8 to 10 minutes or until tender; drain. Return to saucepan; cover and let stand 10 minutes. Stir together onion, parsley, grapeseed oil, vinegar, lemon zest, lemon juice, salt, and pepper. Sauté prosciutto, in hot olive oil in a large nonstick skillet over medium heat 3 to 4 minutes or until slightly crisp; drain well. Toss together onion mixture, prosciutto, quinoa, pecan halves, strawberries, feta cheese, and arugula.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3320.65 Kcal (13903 kJ) | ||
| Calories from fat | 2466.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 274.01g | 422% | |
|---|---|---|---|
| Cholesterol | 153.35mg | 51% | |
| Sodium | 3006.59mg | 125% | |
| Potassium | 2588.82mg | 55% | |
| Total Carbs | 166.9g | 56% | |
| Sugars | 25.88g | 104% | |
| Dietary Fiber | 37.75g | 151% | |
| Protein | 78.92g | 158% | |
| Vitamin C | 108.2mg | 180% | |
| Iron | 17.5mg | 97% | |
| Calcium | 1148.6mg | 115% | |
| Amount Per 100 g | |||
| Calories | 180.14 Kcal (754 kJ) | ||
| Calories from fat | 133.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.86g | 422% | |
|---|---|---|---|
| Cholesterol | 8.32mg | 51% | |
| Sodium | 163.11mg | 125% | |
| Potassium | 140.44mg | 55% | |
| Total Carbs | 9.05g | 56% | |
| Sugars | 1.4g | 104% | |
| Dietary Fiber | 2.05g | 151% | |
| Protein | 4.28g | 158% | |
| Vitamin C | 5.9mg | 180% | |
| Iron | 0.9mg | 97% | |
| Calcium | 62.3mg | 115% | |
* 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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