Sun Dried Tomato Quinoa Salad with Balsamic Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad layered with spring greens, quinoa, toasted almonds, sun-dried tomatoes, and parmesan, dressed in tangy balsamic vinaigrette. Satisfying and protein-rich for a vegetarian lunch or light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 oz. baby spring lettuce blend
- 1/4 cup basil ribbons
- 1 1/4 cups cooked and chilled quinoa
- 1/3 cup shaved parmesan, (slightly crumbled)
- 1/2 cup almonds, (chopped and toasted)
- 1/4 cup well drained julienned sun dried tomatoes packed in olive oil, (chopped (reserve oil))
- 1/4 cup oil from jar of sun dried tomatoes
- 2 Tbsp balsamic vinegar
- 1 tsp minced garlic
- 1 tsp honey
- 1 tsp dijon mustard
- Salt and freshly ground black pepper, (to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 717mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 437mg
- Calcium
- 150mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 717MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.