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Blueberry Persimmon Quinoa Salad with Rosemary Balsamic Vinaigrette
SHESCOOKIN13Ingredients
40Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup quinoa (prepared according to package directions*)
- 1 1/2 cups vegetable stock
- 2/3 cup fresh blueberries
- 1 Fuyu persimmon (peeled and sliced)
- 1/4 cup white balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 tsp. agave (or honey)
- ¼ t. fresh ground pepper (fresh)
- 1/4 tsp. salt
- 1/8 tsp. grated nutmeg
- 1 Fuyu persimmon
- 1/2 cup fresh blueberries
- 4 butter lettuce leaves
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol |
| Sodium590mg25% |
| Potassium830mg24% |
| Protein9g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A130% |
| Vitamin C40% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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