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Quinoa Salad with Asparagus, Sundried Tomatoes, Olives & Pine Nuts
VEGANGELA14Ingredients
45Minutes
220Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 cups quinoa (uncooked)
- 3 cups vegetable broth
- 1 bunch asparagus (stalks cut off and cut into ½" pieces)
- 1/2 cup sundried tomatoes packed in oil (chopped, about 8 sundried tomatoes, plus 2 tbsp oil, reserved to use in dressing)
- 1/2 cup pitted kalamata olives
- 3/4 cup red onion (finely chopped)
- 1/4 cup toasted pine nuts
- 1 clove garlic (minced)
- 2 Tbsp. oil (reserved, from sundried tomatoes)
- 1/4 cup lemon juice (freshly squeezed)
- 2 Tbsp. fresh oregano (chopped)
- 2 Tbsp. fresh basil (chopped)
- sea salt
- freshly ground black pepper
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium540mg23% |
| Potassium440mg13% |
| Protein7g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C25% |
| Calcium6% |
| 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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