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Quinoa and Oregano Salad
A delicious recipe prepared by
SugarMolt
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Nutrition Facts
| Serving Size | 1 cup | ||
|---|---|---|---|
| Number of Servings | 6 | ||
| Amount Per Serving | |||
| Calories | 159 | ||
| Calories from Fat | 50 | ||
| % Daily Value* | |||
| Total Fat | 6.2 g | 9 % | |
| Saturated Fat | 1.0 g | 4 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 1 g | ||
| Monounsaturated Fat | 4 g | ||
| Cholesterol | 0 mg | 0 % | |
| Sodium | 60 mg | 2 % | |
| Potassium | 340 mg | 10 % | |
| Total Carbohydrate | 23 g | 8 % | |
| Dietary Fiber | 3 g | 12 % | |
| Sugars | 3 g | ||
| Other Carbs | 0 g | ||
| Protein | 4.5 g | 9 % | |
| Vitamin A | 1 % | ||
| Vitamin C | 16 % | ||
| Calcium | 4 % | ||
| Iron | 14 % | ||
| Vitamin D | 0 % | ||
| Vitamin E | 1 % | ||
| Vitamin K | 32 % | ||
| Thiamin | 6 % | ||
| Riboflavin | 8 % | ||
| Niacin | 5 % | ||
| Vitamin B6 | 7 % | ||
| Folic Acid | 1 % | ||
| Vitamin B12 | 0 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 3 % | ||
| Phosphorus | 12 % | ||
| Iodine | 0 % | ||
| Magnesium | 14 % | ||
| Zinc | 6 % | ||
| Selenium | 1 % | ||
| Copper | 0 % | ||
| Manganese | 32 % | ||
| Chromium | 0 % | ||
| Molybdenum | 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. | |||
List of Ingredients
- 0.75 servings of Quinoa (1 cup)
- 2 servings of Zucchini
- 1 serving of Tomatoes, red, ripe, raw, year round average (1 cup cherry tomatoes)
- 1 serving of Red Onion
- 1 serving of Green Peas
- 1 serving of Bell Pepper, Yellow
- 3 servings of Balsamic Vinegar
- 2 servings of Extra Virgin Olive Oil
- 2.5 servings of Dijon Mustard
- 2 servings of Spices, oregano, dried (1 tsp, ground)
- 1 serving of Garlic, raw (1 clove)
- 1 serving of Red Bell Pepper
Recipe Description
Latest Eaters
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SugarMolt ate this food Tuesday, August 30, 2011
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