Directions:
- If using untoasted quinoa place in a large bowl, cover with lukewarm water.
- Let stand for 5 minutes, drain, rinse well.
- If using toasted quinoa place in a large bowl and rinse with lukewarm water, drain well.
- In a large sauce-pot bring chicken broth to a boil.
- Stir in quinoa.
- Cover, reduce heat to medium low-you want it simmering.
- Cook for 15 to 20 minutes, or until the chicken broth is absorbed.
- Uncover and fluff well.
- Cool to room temperature.
- In a large bowl combine the olive oil, mint, lemon zest, lemon juice, sherry vinegar and salt.
- Whisk well.
- Add the remaining ingredients, tossing well.
- Serve at room temperature.
- For a vegetarian version use vegetable stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.5 Kcal (1082 kJ) | ||
| Calories from fat | 92.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.29g | 16% | |
|---|---|---|---|
| Cholesterol | 8.34mg | 3% | |
| Sodium | 432.98mg | 18% | |
| Potassium | 373.05mg | 8% | |
| Total Carbs | 32.48g | 11% | |
| Sugars | 2.06g | 8% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 8.75g | 17% | |
| Vitamin C | 23.7mg | 39% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 11.9mg | 66% | |
| Calcium | 92.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 122.8 Kcal (514 kJ) | ||
| Calories from fat | 43.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.89g | 16% | |
|---|---|---|---|
| Cholesterol | 3.96mg | 3% | |
| Sodium | 205.69mg | 18% | |
| Potassium | 177.22mg | 8% | |
| Total Carbs | 15.43g | 11% | |
| Sugars | 0.98g | 8% | |
| Dietary Fiber | 1.8g | 15% | |
| Protein | 4.16g | 17% | |
| Vitamin C | 11.3mg | 39% | |
| Vitamin A | 0.4mg | 26% | |
| Iron | 5.7mg | 66% | |
| Calcium | 43.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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