Isabel Eats · by Isabel Orozco-Moore★ 5.0 (2)
Mexican Quinoa Salad with Farro and Barley
NUTRITION · PER SERVING25M COOK
CAL 9%·PRO 8%
CARBS 19G45% OF CAL
3G FIBER0G ADDED3G INTRINSIC13G OTHER3G TOTAL SUGAR
FAT 9G47% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, colorful vegetarian grain salad with quinoa, farro, barley, and crisp vegetables dressed in a cilantro-lime vinaigrette. This Mexican-inspired side is filling and healthy.
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View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup quinoa, (cooked)
- 1 cup farro, (cooked)
- 1 cup barley, (cooked)
- 1/2 large cucumber, (chopped)
- 1 cup baby tomatoes, (halved)
- 1/2 cup radishes, (chopped)
- 1/3 cup crumbled Cotija cheese
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 cup cilantro (chopped)
- pinch of sea salt
- pinch of ground black pepper
- 1 medium lime, (juiced (about 2 tablespoons))
At a glance
PER SERVING · TIME 25M
CAL 9%·PRO 8%
CARBS 19G45% OF CAL
3G FIBER0G ADDED3G INTRINSIC13G OTHER3G TOTAL SUGAR
FAT 9G47% OF CAL
2G SAT7G 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
- 25m
- Sodium
- 84mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 197mg
- Calcium
- 50mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 84MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.