Roasted Vegetable & Quinoa Salad
This quinoa and roasted vegetable salad is an excellent side for chicken or steak, or skip the meat entirely and you've got a delicious vegetarian main dish. Leftovers are a perfect choice for lunch--just make an extra batch of dressing and add a touch to the cold salad before eating the next day.
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size:
3/4 cup quinoa and 3/4 cup vegetable mixture Per Serving:
286 calories; protein 9.8g; carbohydrates 35.8g; dietary fiber 5.4g; sugars 5.4g; fat 11.7g; saturated fat 2.7g; cholesterol 5.6mg; vitamin a iu 286.5IU; vitamin c 10.9mg; folate 160.4mcg; calcium 66.6mg; iron 3mg; magnesium 110.1mg; potassium 638mg; sodium 343.2mg.
Exchanges:
2 fat, 2 starch, 1 1/2 vegetable