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    You are in: Home / Recipes / Quinoa, Spinach, Pumpkin Seed Salad Recipe
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    Quinoa, Spinach, Pumpkin Seed Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    MtlYogini's Note:

    Beautiful color and texture makes me crave this salad. Keeps well for next day lunch, simply add the seeds just before serving. Sunflower seeds may be substituted for the pumpkin. I have cut the balsamic vinegar by half as I found it to be overpowering in the original recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.Place 2 cups of water and quinoa into a saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
    2. 2
      Place spinach, cucumber and tomato in a salad bowl, pour over the balsamic vinegar, lemon juice, olive oil, salt and pepper, mix well.
    3. 3
      Add the cooked quinoa, mix well.
    4. 4
      Add the pumpkin seeds just before serving.

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    Nutritional Facts for Quinoa, Spinach, Pumpkin Seed Salad

    Serving Size: 1 (204 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 393.7
     
    Calories from Fat 216
    55%
    Total Fat 24.0 g
    37%
    Saturated Fat 3.6 g
    18%
    Cholesterol 0.0 mg
    0%
    Sodium 27.2 mg
    1%
    Total Carbohydrate 37.4 g
    12%
    Dietary Fiber 4.2 g
    17%
    Sugars 2.4 g
    9%
    Protein 11.0 g
    22%

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