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Quinoa Salad with Yellow Grape Tomatoes, Kalamata Olives & Basil

Quinoa Salad with Yellow Grape Tomatoes, Kalamata Olives & Basil Recipe
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 Tbsp. fresh organic basil, chopped
  • 1 medium organic carrot, grated
  • 4 medium organic scallions, sliced (white light green par
  • 1 clove organic garlic, minced
  • 16 organic grape tomatoes (yellow), halved
  • 1 c. organic quinoa
  • 8 large organic Kalamata olives, pitted and chopped
  • 2 oz. slivered almonds
  • 2 Tbsp. organic lemon juice
  • 1 pinch Celtic sea salt
  • ¼ tsp. fresh ground black pepper
  • 1 Tbsp. organic extra virgin avocado oil
Instructions
  1. Cook quinoa according to package directions. Remove from heat, let cool slightly. Add to a medium bowl. Mix in grated carrot, sliced scallions, Kalamata olives, and slivered nuts. Toss lightly to combine. Season with sea salt and ground pepper. Add the basil. Drizzle with extra virgin olive oil and lemon juice. Toss to combine. Serve.
 

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Nutrient Information Per Batch

1178.09 kcal Calories, 342.36 mg Calcium, 139.31 g Carbohydrate, 0 mg Cholesterol, 55.91 g Total Fat, 24.45 g Fiber, 12.53 mg Iron, 520.26 mg Magnesium 1979.89 mg Potassium, 39.04 g Protein,17.02 mcg Selenium, 423.04 mg Sodium, 9.23 g Sugars, 7.68 mg Zinc, 5.44g Saturated fat, 0.01 trans Fat, 32.5 g Monounsaturated fats, 14.76 g Polyunsaturated fats, 11903.5 IU Vitamin A, 1.16 mg Vitamin B6, 0 mcg Vitamin B12, 32.62 mg Vitamin C, 0 IU Vitamin D, 20.65 Vitamin E, 153.6 mcg Vitamin K, 408.41 mcg Folate,0.85 mg Vitamin B1(Thiamin),6.04 mg Vitamin B3(Niacin),1.22 mg Vitamin B2(Riboflavin), 2470.72 mcg Lycopene, 1569.02 mcg Lutein and Zeaxanthin, 0.62 g ALA, 0 g EPA, 0.08 gDHA,1123.11 mg Phosphorous, 5.15 mg Manganese, 2217.93 mcg Alpha carotene, 6029.12 mcg Beta carotene, 7.56 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Soy
  • No Dairy
  • No Poultry
  • No Tubers
  • No Molds
  • No Legumes
  • No Seeds
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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