Quinoa Salad with Roasted Vegetables
Quinoa Salad with Roasted Vegetables
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Summary

    Adapted from Food and Wine.

    Ingredients

    • 4 cups chicken stock
    • 2 cups quinoa, soaked overnight in water and 1 tablespoon vinegar and drained
    • 1 medium zucchini, cut into 1/4-inch thick slices
    • 2 medium carrots, cut into 1/4-inch thick slices
    • 1 medium red onion, cut into 1/4-inch thick slices
    • 1 red bell pepper, cut into 1/4-inch thick slices
    • 3 tablespoons coconut oil
    • Sea salt and freshly ground black pepper
    • 1 tablespoon tomato paste
    • 1/4 cup fresh lemon juice
    • 3/4 teaspoon coarse sea salt

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 109 % Daily Value *
    • Total Fat: 10 g 15.86%
    • Saturated Fat: 9 g 44.15%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 861 mg 35.9%
    • Calcium: 3 mg 0.27%
    • Potassium: 82 mg 2.33%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 24.67%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 3 g %
    • Dietary Fiber: 1 g 2.98%
    • Sugar: 2 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 23.33%
    • Vitamin C 79.28%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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