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Summer Vegetable Quinoa Salad with Dijon Shallot Vinaigrette
PUMPKIN AND PEANUT BUTTER17Ingredients
35Minutes
300Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 cup quinoa (dry, I used tricolor, but feel free to use whatever you have)
- 2 cups water
- 1 Tbsp. extra-virgin olive oil
- 1 red onion (small, diced)
- 1 medium zucchini (sliced and halved)
- 1 yellow squash (medium, sliced and halved)
- 1 cup grape tomatoes (halved)
- 1/2 cup fresh basil (chopped)
- 1/4 cup extra-virgin olive oil
- 3 Tbsp. apple cider vinegar
- 1 Tbsp. whole grain dijon mustard
- 2 Tbsp. shallot (finely diced)
- 1 tsp. maple syrup (optional)
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- salt
- pepper
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium170mg7% |
| Potassium660mg19% |
| Protein7g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium8% |
| 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.
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