10 Ingredients
  • 1/2 cup quinoa (red or white), rinsed
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • A pinch of freshly grated nutmeg
  • 3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*
  • 1/2 cup finely chopped fresh mint leaves
  • 1 pint cherry tomatoes, quartered
  • 1 English cucumber, diced
  • Small handful jarred peppadew peppers or roasted red peppers, finely chopped
Nutrition
174
9% daily value
6 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

16% 10

Saturated

7% 1

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

6% 18

Carbs (net)

- 14

Fiber

16% 4

Sugars

- 3

Sugars, added

- 0

Protein

9% 4

Cholesterol

- 0

Sodium

20% 470

Calcium

10% 95

Magnesium

16% 68

Potassium

12% 580

Iron

25% 4

Zinc

11% 1

Phosphorus

17% 121

Vitamin A

24% 214

Vitamin C

83% 74

Thiamin (B1)

11% 0

Riboflavin (B2)

10% 0

Niacin (B3)

8% 1

Vitamin B6

15% 0

Folate equivalent (total)

28% 112

Folate (food)

- 112

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

16% 2

Vitamin K

563% 675

Sugar alcohols

- 0

Water

- 167
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