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Garden Fresh Quinoa Salad with Ginger-Curry Dressing
Garden fresh quinoa salad with apples and ginger curry dressing combines summer's fresh from the garden taste with a hint of fall's earthy and warm flavors.
Course
Salad
Cuisine
American
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
Calories
322
kcal
Author
Liz - Eat Move Make
Ingredients
3
cups
baby spinach or romaine
½
cup
tricolor quinoa
cooked and rinsed
1
cup
water
½
cucumber
washed and sliced in half moons
½
carrot
peeled, washed and cut into peels
½
stalk celery
washed and sliced
⅓
cup
raisins
⅓
cup
chopped walnuts or pecans
Dressing
2
red apples
washed, peeled and chopped fine
¾
cup
extra virgin olive oil
2
Tbsp
lemon juice
juice of one lemon
3
Tbsp
honey
¼
tsp
crushed garlic
½
tsp
kosher salt
1
teaspoon
curry powder
1
Tbsp
minced ginger
4
Tbsp
dried cherries
chopped
Dash black pepper
Instructions
Whisk together salad dressing ingredients. Set aside.
Place spinach leaves in bottom of salad bowl. Add quinoa, cucumbers, carrots, celery, raisins and walnuts.
Serve with salad dressing on the side.
Nutrition
Calories:
322
kcal
|
Carbohydrates:
28
g
|
Protein:
3
g
|
Fat:
24
g
|
Saturated Fat:
3
g
|
Sodium:
164
mg
|
Potassium:
240
mg
|
Fiber:
3
g
|
Sugar:
16
g
|
Vitamin A:
1996
IU
|
Vitamin C:
8
mg
|
Calcium:
33
mg
|
Iron:
1
mg