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Pesto Zucchini and Corn Quinoa Salad
GARDEN AND TABLE13Ingredients
30Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup quinoa (rinsed)
- 1 3/4 cups water (or broth)
- 1 Tbsp. olive oil
- 2 cloves garlic (chopped)
- 4 cups zucchini (~2 medium sized zucchini, diced)
- 1 cup corn (fresh or frozen)
- salt
- pepper
- 15 oz. chickpeas (rinsed and drained)
- 1/4 cup green onions (sliced)
- 1/4 cup pine nuts (toasted)
- 1/2 cup basil pesto (homemade or store bought)
- 2 Tbsp. lemon juice
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium540mg23% |
| Potassium960mg27% |
| Protein15g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber11g44% |
| Sugars5g |
| Vitamin A8% |
| Vitamin C60% |
| Calcium10% |
| Iron25% |
* 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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