Try this CranMint Quinoa Salad recipe, or contribute your own.
Suggest a better description1. Prepare Quinoa according to package directions BUT instead of using water use the Chicken Broth.
2. While the Quinoa is working "roast" the pecans in a pan. Do the following;
3. Heat up a few drops of oil in a small shallow pan (basically just enough to grease the pan).
4. Coarsely chop the pecans and add them to the warm, greased pan.
5. Saute the pecans until they release their aroma. Then set them aside to cool completely.
6. Combine the Balsamic Vinegar and Olive Oil in a small bowl.
7. Now with everything sliced, chopped, cooled and the Quinoa formed (you will have left over Quiona store it for other dishes as a side) you are ready to combine your salad.
8. Toss all items together in a large bowl, cover and place in the refrigerator to allow flavors to meld together for about 2 hours then serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 347 | ||
Calories from Fat: 79 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 181.3mg | 6 % | |
Potassium 552.3mg | 15 % | |
Total Carbohydrate 55.4g | 16 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 48.8g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 347
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