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Mediterranean Edamame Quinoa Bowl (Vegan, Gluten-Free)
SHARON PALMER15Ingredients
12Minutes
490Calories
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Ingredients
US|METRIC
1 SERVINGS
- 2 cups greens (loosely packed, fresh, i.e., baby kale, arugula, romaine)
- 1/2 cup frozen shelled edamame (thawed)
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup cooked quinoa
- 10 Kalamata olives (pitted, whole)
- 1 Persian cucumber (small, with peel, sliced)
- 1/4 cup red onions (sliced)
- 2 Tbsp. pinenuts
- 1 Tbsp. extra virgin olive oil
- 1 1/2 Tbsp. red wine vinegar
- 1 clove garlic (minced)
- 1 pinch sea salt (optional)
- 1 pinch black pepper
- paprika (Pinch smoked red)
- 1/2 tsp. dried oregano
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium620mg26% |
| Potassium1490mg43% |
| Protein14g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber14g56% |
| Sugars12g |
| Vitamin A130% |
| Vitamin C90% |
| Calcium15% |
| Iron35% |
* 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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