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Summer Quinoa Salad with Arugula Pesto Dressing
CHELSEY AMER NUTRITION13Ingredients
30Minutes
110Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 cup dry quinoa (/farro mixed, for gluten free option, use 100% quinoa)
- 1/2 sweet potato (small, cubed, ~½ cup)
- 1/2 zucchini (chopped, ~½ cup)
- 1/2 cup corn (off the cob)
- 2 Tbsp. yellow raisins
- 2 cups spinach (chopped)
- 1/3 cup fresh parsley (destemmed and roughly chopped)
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. sea salt
- 1/4 tsp. dried oregano
- 3 Tbsp. pesto (Arugula Sunflower Seed, or your favorite store-bought pesto – get the recipe here: http://wp.me/p4eJLc-1U9)
- 1/2 Tbsp. extra-virgin olive oil
- 1 Tbsp. lemon juice (freshly squeezed)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium90mg4% |
| Potassium280mg8% |
| Protein4g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A40% |
| Vitamin C15% |
| 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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