Quinoa Salad with Dried Apricots & Baby Spinach
Source: EatingWell Magazine, Summer 2003
Make Ahead Tip: The recipe makes 2/3 cup dressing (Step 1). Prepare through Step 4. Cover and refrigerate the quinoa salad and remaining dressing separately for up to 2 days.
Serving Size: about 1 cup
446 calories; protein 11.6g; carbohydrates 50.2g; dietary fiber 15.2g; sugars 16g; fat 23.2g; saturated fat 2.6g; cholesterol 0.2mg; vitamin a iu 6739.5IU; vitamin c 29.9mg; folate 151.1mcg; calcium 132.4mg; iron 4.8mg; magnesium 140.2mg; potassium 984.4mg; sodium 362.5mg; thiamin 0.2mg; added sugar 2g.
2 1/2 starch, 2 vegetable, 1/2 lean protein, 1 1/2 fat