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Spring Vegetable Quinoa Salad with Lemon Basil Dressing
EATS WELL WITH OTHERS14Ingredients
50Minutes
630Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup quinoa (rinsed)
- 2 cups water
- 1 bunch asparagus (trimmed)
- 2 Tbsp. olive oil (+1/4 cup olive oil, divided, or oil from sun-dried tomato jar)
- 1 bunch lacinato kale (chopped and steamed)
- 2 cups chickpeas (cooked)
- 1/2 cup oil (packed sun-dried tomatoes, chopped)
- 1/3 cup Kalamata olives (halved)
- salt
- black pepper
- 1/4 cup lemon juice
- 1/4 cup basil (sliced)
- 1 garlic clove (chopped)
- 2 tsp. honey
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium600mg25% |
| Potassium620mg18% |
| Protein13g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber9g36% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium10% |
| Iron30% |
* 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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