Naturally Ella · by Erin Alderson
Ginger Carrot Salad with Quinoa
NUTRITION · PER SERVING15M COOK
CAL 11%·PRO 18%
CARBS 39G71% OF CAL
7G FIBER21G OTHER11G TOTAL SUGAR
FAT 4G16% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A salad of cooked quinoa, roasted carrots, and arugula dressed with ginger and tamari. Healthy, grain-based, and satisfying.
mainsaladgrain bowldairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 2- 2 cups shredded carrots
- 1 cup cooked quinoa
- 1/4 cup minced scallion
- 3 tablespoons tamari
- 1 tablespoons rice wine vinegar
- 1 teaspoon minced fresh ginger
- 1 teaspoon honey (or vegan sub)
- 4 to 5 handfuls baby arugula or other spicy green
- sesame seeds, for topping
At a glance
PER SERVING · TIME 15M
CAL 11%·PRO 18%
CARBS 39G71% OF CAL
7G FIBER21G OTHER11G TOTAL SUGAR
FAT 4G16% OF CAL
1G SAT3G 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
- 1616mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 726mg
- Calcium
- 138mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.