Quinoa Salad with Apricots, Basil and Pistachios

Quinoa Salad with Apricots, Basil and Pistachios
9 Ingredients
  • 1 cup quinoa, rinsed and strained
  • 2 1/2 tablespoons extra-virgin olive oil
  • 12 dried apricots, finely diced, or 1/2 cup packed golden seedless raisins
  • Kosher salt and freshly ground black pepper
  • 5 cups packed baby arugula (about 5 ounces)
  • 1/4 cup thinly sliced fresh basil
  • Juice of 1 large lemon (about 1/4 cup)
  • 1/2 cup shelled lightly salted pistachios
  • 3 ounces soft goat cheese, crumbled
Nutrition
291
15% daily value
6 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

23% 15

Saturated

18% 4

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

10% 31

Carbs (net)

- 27

Fiber

19% 5

Sugars

- 9

Sugars, added

- 0

Protein

20% 10

Cholesterol

2% 7

Sodium

11% 252

Calcium

9% 94

Magnesium

21% 88

Potassium

11% 534

Iron

16% 3

Zinc

13% 1

Phosphorus

34% 240

Vitamin A

11% 99

Vitamin C

8% 8

Thiamin (B1)

18% 0

Riboflavin (B2)

15% 0

Niacin (B3)

7% 1

Vitamin B6

30% 0

Folate equivalent (total)

21% 85

Folate (food)

- 85

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

17% 2

Vitamin K

29% 34
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