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Quinoa Salad with Pistachios & Dates
COOK'S HIDEOUT17Ingredients
45Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup quinoa (Uncooked)
- 1 tsp. cumin seeds
- 1 tsp. fennel seeds
- 1 water (¾cups)
- 1 onion (Small, sliced into thin half moons)
- 3 cups baby spinach leaves (I used a mix of baby greens with kale, swiss chard and spinach, torn into bite size pieces)
- 1 cup flat-leaf parsley (chopped)
- 1 cup chickpeas (Cooked, drained and rinsed if using canned)
- 1 cup pitted dates (chopped)
- 1 cup pistachios (toasted and coarsely chopped)
- 6 Tbsp. sumac powder
- salt (To taste)
- 2 Tbsp. extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- 1 tsp. ground coriander
- salt
- pepper
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium560mg23% |
| Potassium1090mg31% |
| Protein17g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber13g52% |
| Sugars28g |
| Vitamin A30% |
| Vitamin C50% |
| Calcium15% |
| Iron35% |
* 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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