Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
20
High
Nutrition per serving
Calories422.9 kcal (21%)
Total Fat25.8 g (37%)
Carbs41.3 g (16%)
Sugars10.2 g (11%)
Protein9.4 g (19%)
Sodium396.7 mg (20%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 cupdried quinoa
½ cuppepitas
1 ½ cupred grapes
cut in half
½ cupparsley
roughly chopped
½ cupbasil
roughly chopped
salt
to taste
black pepper
to taste
⅓ cupextra virgin olive oil
1.5 Tablespoonssherry vinegar
1 teaspoonfresh ginger
grated on a microplaner
1 teaspoondried red chile flakes
½ teaspoonground chili
Calabrian
½ teaspoonsea salt
½ teaspoonfresh ground pepper
1 ½ Tbslemon juice
Feta
optional
1 tspmaple syrup
¼ cdill
½ cradicchio
Instructions
Step 1
Thoroughly rinse quinoa in a fine mesh sieve. Add quinoa and 1 ¾ cup water to a small pot. Bring to a low boil over medium-high heat. Once water begins to boil, turn down heat to low, cover the pot and let cook for 15-18 minutes. Remove cooked quinoa from heat and allow to cool completely. Can be made ahead.
Step 2
Toast the pepitas in a dry skillet over medium heat for 5 minutes or until golden.
Step 3
Whisk all dressing together in a small bowl until smooth.
Step 4
Add quinoa, pepitas and pitted cherries to a large serving bowl. Toss with the dressing. Light fold in fresh herbs then salt and pepper to taste.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
