This dish makes an excellent starter or side dish to grilled meats.
1 cup | quinoa | 180 g | |
2 cups | water | 500 mL | |
20 | asparagus, average size | 400 g | |
2 | radishes, thinly sliced | 30 g | |
2 | green onions/scallions, minced | ||
1/2 cup | baby spinach | 9 g | |
4 tbsp | fresh mint, coarsely chopped | 12 g | |
1/4 cup | extra virgin olive oil | 65 mL | |
3 tbsp | lemon juice, freshly squeezed | 1 lemon | |
60 g | feta cheese, light, crumbled | ||
1/3 cup | pecans | 30 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
You may serve this salad warm or at room temperature.
per 1 serving (270 g)
Amount % Daily Value |
Calories 340 |
Fat 22 g 34 % |
Saturated
3.8 g
19 % |
Cholesterol 10 mg |
Sodium 310 mg 13 % |
Carbohydrate 29 g 10 % |
Fibre 5 g 19 % |
Sugars 2 g |
Net Carbs 24 g |
Protein 10 g |
Vitamin A 19 % |
Vitamin C 23 % |
Calcium 10 % |
Iron 31 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | 4 |