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Carol Ann R.: "This was a keeper for us with a couple of modific…" Read More
11Ingredients
20Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup quinoa (cooked according to package)
- 15 oz. chickpeas (can of, drained and rinsed)
- 1 medium zucchini (chopped into small chunks {about 1 1/2 cups})
- 3 green onions (green parts chopped)
- 1/4 cup fresh parsley (chopped)
- 3 Tbsp. olive oil
- 1 tsp. turmeric
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 1/8 tsp. pepper
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium480mg20% |
Potassium520mg15% |
Protein9g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber7g28% |
Sugars2g |
Vitamin A15% |
Vitamin C35% |
Calcium8% |
Iron20% |
* 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(2)
Carol Ann R. 8 years ago
This was a keeper for us with a couple of modifications... I added juice of 1/2 lemon and kalamata olives on the side. We served the salad over a bed of fresh field greens including arugula. With the lemon juice, olives and greens it was the perfect mixture of salty, spicy and bitter that really set off the dish.
Suzanna Clissold 8 years ago
I really enjoyed this salad! It was yet another interesting way to use quinoa. New salad recipes like this one are always on my radar. I added a couple of extra favourite ingredients so that now it is included as one of my regular to make dishes. Suzanna