Quinoa Salad with Raisins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grain salad of quinoa and chickpeas tossed with shredded carrots, raisins, and a cilantro-almond dressing. Protein-rich, nutty, and slightly sweet. A nutritious lunch or light dinner that's naturally plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 1/2 cups chickpeas (drained and rinsed)
- 2 1/2 cups peeled and coarsely shredded carrots
- 1 1/4 cup cooked and cooled quinoa
- 1/2 cup raisins
- 1 Tablespoon fresh lemon juice
- 1 garlic clove (minced)
- 1/4 cup slivered almonds
- 1 packed cup cilantro leaves and stems
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 cup extra-virgin olive oil
- sea salt and freshly ground pepper
At a glance
PER SERVING · TIME 25M
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
- 186mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 403mg
- Calcium
- 74mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.