Rainbow Salad

Rainbow Salad

Health Rating
Prep Cook Ready in Servings
15 min 20 min 35 min 4
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Ingredients


1 can (15oz) Black beans, canned (low sodium)
1 cup Cilantro (coriander) (chopped)
1 tbsp Curry powder (for dressing)
1 medium pepper(s) Green bell pepper (chopped)
2 green onion (stem) Green onion, scallion, ramp (chopped)
2 tbsp Lime juice (fresh) (for dressing)
1 tsp Maple syrup (for dressing)
1/3 cup Olive oil (for dressing)
2 cup Quinoa, cooked
65 gm Radicchio (1 head, chopped)
1 medium pepper(s) Red bell pepper (chopped)
1/4 tsp Salt and pepper (to taste (for dressing))
1/4 cup Apple cider vinegar (for dressing)
1/2 cup Walnuts (roasted)
1 medium pepper(s) Yellow bell pepper (chopped)

Instructions


Cut the veggies and fixings and mix with quinoa or brown rice.

Prepare the dressing and stir into veggie/grain mixture.

Nutrition Facts

Per Portion

Calories 524
Calories from fat 272
Calories from saturated fat 33
Total Fat 30 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.8 g
Monounsaturated Fat 14.8 g
Cholesterol 0
Sodium 495 mg
Potassium 877 mg
Total Carbohydrate 49 g
Dietary Fiber 13.1 g
Sugars 4.0 g
Protein 14.3 g

Dietary servings

Per Portion


Grain 1.4
Meat Alternative 1.1
Vegetables 3.4

Energy sources


Pygal37%460.736981596160.62555741852%315.461842945254.45493069511%350.578365112.32938917737%52%11%CarbohydratesFatProtein
Recipe from:
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