4 Serves
77 Mins
5 g
43 g
15 g
Rinse the quinoa thoroughly under cold water using a colander and cook it in a pot with water until tender, then let it cool completely.
Ingredients, vitamins, and health benefits
Quinoa
Onion
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NigerianVitamin K
987 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
122 µg / 400 µgCalcium
103 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
133 mg / 1,250 mgPotassium
475 mg / 4,700 mgSodium
330 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
22 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Using a chefs knife and cutting board, finely chop the fresh parsley, fresh mint, tomatoes, and onion.
In a large mixing bowl, combine the cooled quinoa with the chopped herbs and vegetables.
Whisk together olive oil, lemon juice, salt, and black pepper in a small bowl, then pour over the salad and toss well to combine.
Parsley
Mint
Olive Oil
Salt
Black Pepper
Lemon Juice
Vitamin A
253 µg / 900 µgVitamin C
84 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
987 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
122 µg / 400 µgCalcium
103 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
133 mg / 1,250 mgPotassium
475 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
22 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17
g67
g6
g
ChineseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g