Ingredients

Makes 5 servings about 5 cups

  • ¾ cup quinoa, dry
  • 1.5 cup water
  • 10 cherry tomatoes, chopped
  • ¼ red onion, diced
  • ½ zucchini, diced
  • ½ each red pepper and yellow pepper, diced
  • ¼ cup goat cheese, crumbled
  • ¾ cup edamame peas
  • 5 leaves of basil, roughly chopped

Dressing

  • 3 tbsp. oleumm8
  • 1 tbsp. freshly squeezed lemon juice
  • 1 tbsp. lemon zest
  • 1 tsp. Dijon mustard
  • Salt and pepper, to taste

Directions

  1. Cook quinoa, as per packaging, or add ¾ cup quinoa and 1.5 cups water to a small saucepan, bring to a boil with lid on, stir, reduce to lowest heat, place lid back on, and cook until liquid is absorbed. Set aside to cool.
  2. Dice veggies into bite sized pieces, and roughly chop basil.
  3. Prepare dressing, mix oil, lemon juice and zest, Dijon, salt and pepper in a
    small bowl with a whisk or a fork.
  4. In a large bowl, combine cooled quinoa with chopped veggies, and basil. Pour
    dressing over top, mix until combined and top with goat cheese

 

Amount Per Serving   % Daily Value
Calories 268  
Total Fat 14.4g 24%
Saturated Fat 4g 21%
Trans Fat 0g  
Monounsaturated Fat 3.9g  
Polyunsaturated Fat 6.5g  
TotalOmega-3 Fatty Acids 3.5g  
TotalOmega-6 Fatty Acids 3.0g  
Cholesterol 13 mg 4%
Sodium 105 mg 4%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 15%
Sugars 3g  
Protein 10g  

Omega 6 to Omega 3 ratio 1:1.2

 

VITAMINS
Amount Per Serving
  % Daily Value
VitaminA 1549 IU 31%
VitaminC 59.2 mg 99%
Vitamin E (Alpha Tocopherol) 7.3 mg 37%
VitaminK 25.7 mcg 22%
Thiamin 0.2 mg 11%
Riboflavin 0.3 mg 17%
Niacin 1.4 mg 7%
VitaminB6 0.3 mg 15%
Folate 124 mcg 31%

 

MINERALS
Amount Per Serving
  % Daily Value
Calcium 85.2 mg 9%
Iron 2.2 mg 12%
Magnesium 78.6 mg 20%
Phosphorus 235 mg 24%
Potassium 470 mg 13%
Zinc 1.4 mg 9%
Copper 0.4 mg 18%
Manganese 0.9 mg 44%
Selenium 3.3 mcg 5%