| This recipe is liked by 0 person(s). |
Parsley, Mint, Lemon, and Quinoa Salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| In large bowl, whisk 3 Tbsp olive oil, 2 Tbsp lemon juice, 1 tsp mustard, 1 minced clove garlic, and ½ tsp each salt and pepper. Add 3 cups cooked quinoa, 1 pt halved grape tomatoes, 1 diced cucumber, ½ diced red onion, and ½ cup each chopped parsley and mint. Toss and top with grilled chicken. |
Nutrition (per serving) 405 cal, 29 g pro, 37 g carb, 6 g fiber, 5 g sugars, 15.5 g fat, 2.5 g sat fat, 377 mg sodium
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.