Summer quinoa salad GF EF DF NF

salads | January 8, 2016 | By

This healthy Summer Quinoa Salad is free from gluten, eggs and dairy but packs a flavour punch and I think it’s pretty too 🙂
Quinoa salad

I happened to stumble across an awesome looking salad recipe on Pinterest yesterday:http://www.littlebroken.com/2014/10/19/butternut-squash-and-cranberry-quinoa-salad  and thought with a few additions and removing a few unsafe items, it could work for my most allergic 3 year old.  Whether she ate it or not is a different story haha!  I may or may not have later separated off the ingredients and fed her those 🙁   3 year olds are definitely a special breed….Anyway, so this is what I ended up with, and it was really yummy.  I gotta say, very healthy too which is rather unlike me!  I’m back studying at uni in a few weeks and I think this would make a perfect lunch to take.

Summer quinoa and cranberry salad
healthy gluten free quinoa salad
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918 calories
155 g
2 g
22 g
30 g
3 g
679 g
346 g
23 g
0 g
18 g
Nutrition Facts
Serving Size
679g
Amount Per Serving
Calories 918
Calories from Fat 199
% Daily Value *
Total Fat 22g
34%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 10g
Cholesterol 2mg
1%
Sodium 346mg
14%
Total Carbohydrates 155g
52%
Dietary Fiber 21g
83%
Sugars 23g
Protein 30g
Vitamin A
513%
Vitamin C
48%
Calcium
22%
Iron
62%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup cooked quinoa (just boiled in salted water for about 15 minutes)
  2. 1/4 cup panfried bacon pieces
  3. handful shelled edamame beans
  4. 3 T dried cranberries
  5. 1 carrot, sliced in ribbons
  6. cucumber ribbons
  7. 1 T chia seeds
  8. 1 T pumpkin seeds
  9. 1/4 cup diced roasted pumpkin
  10. 1/4 cup diced roasted sweet potato
  11. handful washed, chopped parsley
For the dressing
  1. 2 T olive oil
  2. 1 T balsamic vinegar
  3. mustard to taste
  4. sea salt and pepper
  5. 1 teaspoon honey
Instructions
  1. Cool the cooked quinoa in the fridge for about an hour. In the meantime, prepare the dressing by blending (or shaking in a jar) all the dressing ingredients together. Toss all the salad ingredients together except the chia seeds in a separate bowl. Add the dressing and toss lightly to cover with dressing. Gently arrange in the serving bowl, top with hummus of your choice and parsley if you want then sprinkle the chia seeds over the top.
Adapted from Little Broken
beta
calories
918
fat
22g
protein
30g
carbs
155g
more
Adapted from Little Broken
Fun With Allergy Kids http://allergykids.co.nz/

 

 

 

 

 

 

 

 

 

 

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