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Quinoa Roasted Vegetable Chopped Salad {Thai Chili Vinaigrette}
AMERICAN HERITAGE COOKING16Ingredients
60Minutes
940Calories
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Ingredients
US|METRIC
2 SERVINGS
- 3 lb. baby potatoes (or sweet potatoes! Yum)
- 2 red onions (cut in 1 inch sections)
- 5 stalks Dinosaur kale (aka lacinato kale or Tuscan kale)
- 2 handfuls spinach (I have big hands, so you might want 3…just sayin’)
- 1 cup cooked quinoa (use as much or as little to your preference*)
- chopped walnuts
- red grapes (sliced in half)
- 1 handful fresh basil (sliced in thin ribbons)
- goats cheese (or feta)
- 1/4 cup rice wine vinegar
- 2 Tbsp. walnut oil (this should be stored in the refrigerator)
- 2 tsp. Thai chili paste
- 2 garlic cloves (chopped)
- 1 Tbsp. light brown sugar (packed)
- 2 pinches kosher salt
- freshly ground black pepper
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NutritionView More
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940Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories940Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium420mg18% |
| Potassium3300mg94% |
| Protein26g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate149g50% |
| Dietary Fiber20g80% |
| Sugars19g |
| Vitamin A45% |
| Vitamin C250% |
| Calcium30% |
| Iron50% |
* 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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