Name: Peruvian Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tsp Minced Garlic; 1 tbsp Soy Sauce; 2 1/2 servings Mild American Mustard; 1/2 cup Dry Grated Parmesan Cheese; 1/2 cup chopped Walnuts; 1/2 cup Dried Cranberries; 3 servings Kalamata Olives; 1 cup pieces or slices Mushrooms; 1 cup Rocket; 50 ml Lime Juice; 3 cups, cooked Quinoa (Cooked)

Ingredients

1 tsp minced garlic

1 tbsp soy sauce

25 g mild american mustard

1/2 cup dry grated parmesan cheese

1/2 cup chopped walnuts

1/2 cup dried cranberries

300 g kalamata olives

1 cup pieces or slices mushrooms

1 cup rocket

50 ml lime juice

3 cups, cooked quinoa (cooked)

Directions

1.	Cook the quinoa in boiling water until the 'tails' become visible. This is usually after around 15mins. Strain and allow to stand.
2.	Slice/chop the cranberries and walnuts into small pieces. Then mushrooms and olives sliced thinly.
3.	Combine the parmesan, rocket, cranberries, walnuts, olives, mushrooms and quinoa. Mix lightly until all are well dispersed.
4.	Combine the garlic, mustard, soy sauce and lime juice, mix thoroughly until the garlic has dissolved/dispersed.
5.	Pour the dressing over the salad, ready to serve.

Nutritional Summary

There are 111 calories in 1 serving of Peruvian Quinoa Salad.

Calorie Breakdown: 54% fat, 35% carbs, 11% prot.

Nutrition Facts

Serving Size

per serve

Energy

4655 kj

1112 kcal

Protein

31.35g

Fat

69.74g

Saturated Fat

11.114g

Polyunsaturated Fat

16.88g

Monounsaturated Fat

6.245g

Cholesterol

22mg

Carbohydrates

99.83g

Sugar

21.76g

Fibre

9.7g

Sodium

3396mg

Potassium

1058mg

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