Making Thyme for Health · by Sarah Rotavera★ 5.0 (7)
Blueberry Corn & Basil Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 9%
CARBS 20G40% OF CAL
3G FIBER6G SUGAR10G OTHER
FAT 12G56% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa salad with blueberries, corn, almonds, and fresh basil dressed in lemon vinaigrette. A nutritious, colorful grain bowl perfect for picnics.
mainamericansaladgrain bowl🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup quinoa (rinsed)
- 1 pint blueberries (see notes)
- 1 cup corn kernels (fresh or frozen and defrosted)
- 1 cup finely chopped red onion
- ½ cup roasted almonds (chopped)
- ¼ cup fresh basil
- ¼ cup lemon juice (from 1 large lemon)
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- pinch salt
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 9%
CARBS 20G40% OF CAL
3G FIBER6G SUGAR10G OTHER
FAT 12G56% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 76mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 232mg
- Calcium
- 32mg
- Iron
- 1.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 76MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.