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 23% DV; carbohydrates 50.2g 16% DV; dietary fiber 15.2g 61% DV; sugars 16g; fat 23.2g 36% DV; saturated fat 2.6g 13% DV; cholesterol 0.2mg; vitamin a iu 6739.5IU 135% DV; vitamin c 29.9mg 50% DV; folate 151.1mcg 38% DV; calcium 132.4mg 13% DV; iron 4.8mg 27% DV; magnesium 140.2mg 50% DV; potassium 984.4mg 28% DV; sodium 362.5mg 15% DV; thiamin 0.2mg 17% DV; added sugar 2g.
2 1/2 starch, 2 vegetable, 1/2 lean protein, 1 1/2 fat