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Fresh Fig, Ricotta & Black Quinoa Salad
MELISSA HEMSLEY13Ingredients
45Minutes
1240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 500 grams quinoa (black ideally, rinsed well and drained, or ideally soaked for 8 hours and rinsed)
- 1 liter water
- 100 grams pine nuts
- 8 Tbsp. extra virgin olive oil
- 4 Tbsp. maple syrup (or, truffle honey, plus extra for drizzling)
- 4 Tbsp. lemon (about 1 juicy lemon)
- 120 grams rocket lettuce
- 400 grams ricotta (soft)
- 10 figs (small, halved or quartered and roast if it’s a cold day)
- 30 grams basil leaves
- sea salt
- freshly ground black pepper
- extra virgin olive oil (plus extra, to serve)
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NutritionView More
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1240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1240Calories from Fat630 |
| % DAILY VALUE |
| Total Fat70g108% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium310mg13% |
| Potassium1440mg41% |
| Protein35g |
| Calories from Fat630 |
| % DAILY VALUE |
| Total Carbohydrate126g42% |
| Dietary Fiber15g60% |
| Sugars34g |
| Vitamin A35% |
| Vitamin C30% |
| Calcium40% |
| Iron50% |
* 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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