Quinoa Salad with Roasted Vegetables
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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Adapted from Food and Wine.
Ingredients
- 4 cups chicken stock
- 2 cups quinoa, soaked overnight in water and 1 tablespoon vinegar and drained
- 1 medium zucchini, cut into 1/4-inch thick slices
- 2 medium carrots, cut into 1/4-inch thick slices
- 1 medium red onion, cut into 1/4-inch thick slices
- 1 red bell pepper, cut into 1/4-inch thick slices
- 3 tablespoons coconut oil
- Sea salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 1/4 cup fresh lemon juice
- 3/4 teaspoon coarse sea salt
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 109 % Daily Value *
- Total Fat: 10 g 15.86%
- Saturated Fat: 9 g 44.15%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 861 mg 35.9%
- Calcium: 3 mg 0.27%
- Potassium: 82 mg 2.33%
- Magnesium: 0 mg 0%
- Iron: 4 mg 24.67%
- Zinc: 0 mg 0%
- Total Carbohydrate: 3 g %
- Dietary Fiber: 1 g 2.98%
- Sugar: 2 g
- Protein: 1 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 23.33%
- Vitamin C 79.28%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
