Directions:
- Cook the Quinoa according to package directions, omitting the salt and oil.
- Transfer the Quinoa to a large, chilled bowl.
- Once the Quinoa has cooled to room temperature, cover with plastic wrap and refrigerate until completely chilled.
- Meanwhile, dice the canteloupe, peel and dice the jicama, halve the grapes and slice the celery on the diagonal
- Refrigerate in seperate containers.
- At serving time, whisk together the yogurt, mayonnaise, vinegar and salt and stir the mixture into the Quinoa.
- Drain the canteloupe and stir the canteloupe, jicama, grapes, walnuts and 3 tbsp. mint into the Quinoa.
- To serve, place two 1-cup scoops of the salad on each plate.
- Garnish with a sprig of mint and a lime wedge to squeeze over the salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.24 Kcal (1609 kJ) | ||
| Calories from fat | 137.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.29g | 24% | |
|---|---|---|---|
| Sodium | 249.31mg | 10% | |
| Potassium | 854.38mg | 18% | |
| Total Carbs | 51.16g | 17% | |
| Sugars | 18.15g | 73% | |
| Dietary Fiber | 10.26g | 41% | |
| Protein | 14.5g | 29% | |
| Vitamin C | 44.4mg | 74% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 56.8mg | 315% | |
| Calcium | 119.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 117.18 Kcal (491 kJ) | ||
| Calories from fat | 41.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 24% | |
|---|---|---|---|
| Sodium | 76.03mg | 10% | |
| Potassium | 260.56mg | 18% | |
| Total Carbs | 15.6g | 17% | |
| Sugars | 5.54g | 73% | |
| Dietary Fiber | 3.13g | 41% | |
| Protein | 4.42g | 29% | |
| Vitamin C | 13.5mg | 74% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 17.3mg | 315% | |
| Calcium | 36.5mg | 12% | |
* 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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