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11Ingredients
20Minutes
140Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup cooked quinoa (here’s how to make it in the Instant Pot!)
- 1 cup chopped parsley (fresh finely)
- 1 cup arugula (finely chopped fresh)
- 1/4 cup red onion (finely diced)
- 1/2 cup cherry tomatoes (diced)
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- salt
- pepper
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium210mg9% |
Potassium290mg8% |
Protein3g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A30% |
Vitamin C45% |
Calcium6% |
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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Reviews(1)
Zie Lito 5 years ago
It turned out amazing! I added spinach instead of arugula .. made a couple of portions the night before and dressing on the side. Took it to work and it tasted as I had just finished chopping the vegetables. I used tomatillo instead of red tomatoes for additional crunchiness. Thanks! Awesome recipe