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Quinoa, Buckwheat, and Millet Salad with Greek Dressing
THE GOURMET LIBRARIANS19Ingredients
40Minutes
320Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. red wine vinegar
- 1 Tbsp. lemon juice
- 2 Tbsp. Dijon mustard
- 2 tsp. oregano (dried / 2 tablespoons, fresh)
- 1/2 tsp. sea salt
- cracked pepper (Fresh, to taste)
- 3/4 cup quinoa (any color/blend)
- 2 Tbsp. millet (see notes)
- 2 Tbsp. buckwheat (see notes)
- 2 cups vegetable stock (low sodium)
- 1 pt. cherry tomatoes (halved)
- 1 European cucumber (diced)
- 3 scallions (sliced)
- 2 bell peppers (any colors, seeded and diced)
- 1 cup carrots (shredded or matchstick)
- 1/2 cup Kalamata olives (sliced)
- 3/4 cup feta (crumbled)
- 1/4 cup sunflower seeds
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium840mg35% |
| Potassium570mg16% |
| Protein10g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A80% |
| Vitamin C70% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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