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Mediterranean Chickpea and Quinoa Summer Salad. Recipe Video
|Cooked red quinoa||2 Cup (32 tbs)|
|Canned garbanzo beans||16 Ounce, drained (1 Can)|
|Cooked quinoa||2 Cup (32 tbs) (Red Quinoa)|
|Garbanzo beans||1 Can (10 oz), drained|
|White onions||1⁄2 Cup (8 tbs), sliced|
|Mint leaves||15 Gram (One Handful)|
|Olive oil||3 Tablespoon|
|Lemon juice||3 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2789 Calories from Fat 725
% Daily Value*
Total Fat 82 g126.5%
Saturated Fat 8.1 g40.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2711.8 mg113%
Total Carbohydrates 435 g144.8%
Dietary Fiber 94 g375.9%
Sugars 41.8 g
Protein 118 g236.9%
Vitamin A 17.8% Vitamin C 77.9%
Calcium 58.2% Iron 198.7%
*Based on a 2000 Calorie diet
1. Cook quinoa as you would rice or according to box directions and let cool.
2. In a bowl add all ingredients and mix thoroughly.
3. Serve with chicken, fish or steak. This salad is full of protein and fiber and is very healthy.
4. This salad can be stored in a container and served the next day as well and will still taste good.