Simply Quinoa · by Alyssa★ 5.0 (2)
Quick Quinoa Salad
NUTRITION · PER SERVING5M COOK
CAL 28%·PRO 49%
CARBS 84G60% OF CAL
19G FIBER0G ADDED18G INTRINSIC47G OTHER18G TOTAL SUGAR
FAT 15G25% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vibrant quinoa salad with roasted beets, chickpeas, and peppery arugula dressed with lemon and tahini. Fresh, nutritious, and ready in just five minutes.
mainamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 cups arugula
- 1 cup cooked quinoa
- 1 cup cooked beets (preferably organic, diced)
- 1 15 oz can chickpeas, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons tahini
- 1 tablespoon coarse mustard
- 1 garlic clove (, grated)
- 1 tablespoon water ((if needed))
- Salt & pepper to taste
At a glance
PER SERVING · TIME 5M
CAL 28%·PRO 49%
CARBS 84G60% OF CAL
19G FIBER0G ADDED18G INTRINSIC47G OTHER18G TOTAL SUGAR
FAT 15G25% OF CAL
2G SAT14G 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
- 5m
- Sodium
- 1017mg
- Total sugar
- 18g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 895mg
- Calcium
- 209mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1017MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.