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22Ingredients
80Minutes
320Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 large red onion (peeled, trimmed, sliced)
- 1 red bell pepper (large, cored, seeded, sliced)
- 1 yellow bell pepper (large, cored, seeded, sliced)
- 1 medium zucchini (sliced lengthwise)
- 1 yellow squash (medium, sliced lengthwise)
- 1 eggplant (medium, trimmed, sliced)
- 2 portobello mushrooms (large, stemmed)
- 1 lb. asparagus spears (ends trimmed)
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar
- 2 cloves fresh garlic (crushed)
- 1 tsp. dried thyme
- sea salt
- ground pepper
- 2 ears fresh corn (corn silk removed, husks on)
- 3 cups cooked quinoa
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh mint
- extra virgin olive oil (to taste)
- 1 lemon
- sea salt
- ground pepper
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium280mg12% |
| Potassium1060mg30% |
| Protein9g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber11g44% |
| Sugars9g |
| Vitamin A30% |
| Vitamin C170% |
| Calcium10% |
| Iron20% |
* 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)
Catherine 7 years ago
So good! I added some fresh arugula on top of the salad to add some freshness to the dish! I removed the corn and the mint and added chickpeas for protein and lemon juice. Will make it again!