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Jenny Morris' quinoa and roasted vegetable salad
FOOD2417Ingredients
25Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup red quinoa (lightly steamed)
- 3/4 cup white quinoa (lightly steamed)
- 1/2 cup dried cranberries
- 3 spring onions (with tops - chopped)
- 1/2 cup frozen peas
- 8 sugar snap peas (chopped)
- 1 beetroot (pink candied)
- 2 Tbsp. fresh coriander (chopped)
- 2 Tbsp. chopped fresh mint
- 2 Tbsp. fresh parsley (chopped)
- 1/2 cup dressing (orange)
- 1 large carrot (peeled and cubed)
- 3/4 cup butternut (peeled and cubed)
- 1 clove garlic (crushed)
- 1 Tbsp. honey
- 1/2 tsp. cayenne pepper
- salt (to taste)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium250mg10% |
| Potassium630mg18% |
| Protein10g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber7g28% |
| Sugars13g |
| Vitamin A130% |
| Vitamin C30% |
| Calcium8% |
| 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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