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Jennifer Daniels: "Loved this- I used wild greens instead of kale, p…" Read More
15Ingredients
20Minutes
600Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups quinoa (leftover or cooked and cooled, follow the package instructions)
- 1 cup Brussels sprouts (thinly sliced purple)
- 1 cup green cauliflower (separated into very small florets)
- 1 orange bell pepper (chopped)
- 1 bunch scallions (thinly sliced)
- 1 handful kale leaves (very thinly sliced)
- 1 handful dill (chopped)
- salt
- cracked pepper
- 1 clove garlic (crushed or finely minced)
- 1 lemon
- 1/2 cup extra-virgin olive oil
- 1/4 cup champagne vinegar
- salt
- cracked pepper
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol |
| Sodium420mg18% |
| Potassium870mg25% |
| Protein14g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber10g40% |
| Sugars3g |
| Vitamin A60% |
| Vitamin C180% |
| 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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Reviews(1)
Jennifer Daniels 7 years ago
Loved this- I used wild greens instead of kale, purple cauliflower for the brussels sprouts, and fig vinegar for champagne. I used a lemon quinoa blend and roasted the pepper in the oven.