Simply Quinoa · by Alyssa★ 3.5 (10)
Farmer’s Market Quinoa Salad
NUTRITION · PER SERVING15M COOK
CAL 11%·PRO 13%
CARBS 33G61% OF CAL
4G FIBER5G SUGAR23G OTHER
FAT 7G30% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant summer salad of quinoa, fresh seasonal vegetables, and herbs with lemon vinaigrette. Light and colorful.
mainamericansaladdairy freegluten freevegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups cooked quinoa (cooled)
- 1/2 cup yellow sweet corn
- 1/2 cup zucchini (sliced and quartered)
- 1/2 cup tomato (diced)
- 1/4 cup radishes (thinly sliced)
- 1/4 cup red cabbage (finely chopped)
- 1/2 cup fresh herbs (I used equal parts basil, mint + tarragon)
- 2 tablespoons olive oil
- Juice of 1 lemon (about 2 tablespoons)
- 2 - 3 teaspoons honey (or maple syrup)
- Salt + pepper to taste
At a glance
PER SERVING · TIME 15M
CAL 11%·PRO 13%
CARBS 33G61% OF CAL
4G FIBER5G SUGAR23G OTHER
FAT 7G30% OF CAL
1G SAT6G 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
- Sodium
- 209mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 345mg
- Calcium
- 36mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.