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Quinoa Salad with Buckwheat and Goji Berries
RICKI HELLER19Ingredients
45Minutes
210Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 cup dry quinoa (soak 6-10 hours first, if desired; rinse well)
- 1/2 cup toasted buckwheat groats (kasha)
- 3 cups vegetable broth (or stock, or water)
- 1/2 cup walnut pieces (lightly toasted, or halves)
- 1/2 cup goji berries (or dried cranberries, if you can have them)
- 2 stalks celery (sliced)
- 1/4 cup toasted sunflower seeds (lightly)
- 1/4 cup sliced green onions
- 1/4 cup fresh parsley (chopped, or cilantro)
- 2 Tbsp. extra-virgin olive oil (preferably organic)
- 2 Tbsp. flax oil (or use more olive oil)
- 3 Tbsp. xylitol
- 3 Tbsp. xylitol
- 1/4 tsp. liquid stevia
- 3 Tbsp. fresh lemon juice (to your taste)
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cumin
- 1/4 tsp. ground nutmeg
- 1/4 tsp. fine sea salt (to taste)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium390mg16% |
| Potassium200mg6% |
| Protein5g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium4% |
| Iron10% |
* 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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