Directions:
- Rinse quinoa and drain (as you would with rice). Place in small saucepan with 11/2-2 cups of water.
- Bring to the boil, cover, reduce heat to low and simmer (12-15 minutes) until tender and all water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
- Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add cold quinoa and toss to combine. Whisk together citrus juice, tamari, ginger, garlic and chili. Pour over salad and combine well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.55 Kcal (593 kJ) | ||
| Calories from fat | 18.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 3% | |
|---|---|---|---|
| Sodium | 269.33mg | 11% | |
| Potassium | 396.17mg | 8% | |
| Total Carbs | 24.98g | 8% | |
| Sugars | 1.69g | 7% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 6.01g | 12% | |
| Vitamin C | 18.5mg | 31% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.7mg | 15% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 154.78 Kcal (648 kJ) | ||
| Calories from fat | 20.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 3% | |
|---|---|---|---|
| Sodium | 294.51mg | 11% | |
| Potassium | 433.2mg | 8% | |
| Total Carbs | 27.31g | 8% | |
| Sugars | 1.85g | 7% | |
| Dietary Fiber | 3.96g | 14% | |
| Protein | 6.57g | 12% | |
| Vitamin C | 20.3mg | 31% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3mg | 15% | |
| Calcium | 55.9mg | 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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