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Mediterranean Quinoa Salad with Arugula, Avocado
VEGAN RICHA19Ingredients
40Minutes
350Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 clove garlic (pressed or minced)
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper (or more)
- 1/2 tsp. dried oregano (or parsley)
- 3 Tbsp. extra virgin olive oil (really good)
- 2 Tbsp. lemon juice (or more)
- 1/4 tsp. salt
- 1/4 tsp. sugar (or maple, optional)
- 1/2 cup quinoa (uncooked, or use 1 1/2 cups cooked fluffed quinoa)
- 4 oz. baby arugula
- 1 cup cherry tomatoes (halved)
- 1 avocado (ripe, cubed small)
- black pepper (salt)
- cucumber
- sliced kalamata olives
- pear
- chickpeas
- toasted nuts
- toasted sunflower seeds
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium730mg21% |
| Protein7g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber9g36% |
| Sugars8g |
| Vitamin A20% |
| Vitamin C35% |
| Calcium10% |
| Iron15% |
* 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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