Grill Roasted Vegetables and Quinoa Salad Recipe
Ingredients
- Quinoa - 1cup, rinsed and drained (use red quinoa if you have it. I used a combination of white & red)
- Red Bell peppers - 2, large
- Zucchini - 2 large, cut top from bottom into 8 planks
- Olive Oil - 4tbsp, divided
- Basil - 2tbsp, finely chopped
- White Balsamic vinegar - 2tsp
- Sun-dried tomatoes - 1tbsp, finely chopped
- Kalamata Olives - 1tbsp, chopped
- Garlic - 1 clove, finely minced
- Baby Arugula - 2cups
- Goat cheese - 3oz., crumbled (leave out for vegan version)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 648g | |
| Calories 1434 | |
| Calories from Fat 750 | 52% |
| Total Fat 84.84g | 106% |
| Saturated Fat 21.43g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 447mg | 19% |
| Potassium 1903mg | 54% |
| Total Carbs 127.7g | 34% |
| Dietary Fiber 17.1g | 57% |
| Sugars 10.19g | 7% |
| Protein 44.34g | 71% |
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