Running on Real Food · by Deryn Macey★ 5.0 (1)
Quinoa Avocado Salad with Dijon Vinaigrette
NUTRITION · PER SERVING55M COOK
CAL 27%·PRO 34%
CARBS 75G55% OF CAL
22G FIBER33G OTHER20G TOTAL SUGAR
FAT 21G34% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, nourishing salad with roasted vegetables, quinoa, chickpeas, and avocado. The maple-Dijon dressing is tangy and sweet, making this filling enough for a main course.
mainsaladgrain bowlbeans🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 19 oz can chickpeas
- 1 tsp olive oil
- 1/2 tsp cumin
- 1/2 tsp sea salt
- pinch of black pepper
- 4 tbsp dijon mustard
- 3 tbsp white wine vinegar
- 2 tbsp pure maple syrup
- 2 tbsp fresh lemon juice
- 1 tsp garlic powder
- 4 small or two large beets (peeled and sliced into half-moons)
- 1 acorn squash
- 6 cups mixed greens of choice (baby spinach, baby kale, arugula, salad greens, etc.)
- 2 avocado
- 2 cups cooked quinoa
At a glance
PER SERVING · TIME 55M
CAL 27%·PRO 34%
CARBS 75G55% OF CAL
22G FIBER33G OTHER20G TOTAL SUGAR
FAT 21G34% OF CAL
3G SAT18G 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
- 10m
- Cook
- 45m
- Sodium
- 876mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1643mg
- Calcium
- 180mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 876MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.