QUINOA****Quinoa Salad with Cranberries and Garbanzos

By Unblond1

06/05/15 - Very good lunch for me for work.
25/09/2015 - Update. Served as a salad with sauteed scallops over top.

Ingredients

• IF SERVING AS A WRAP:
• 1/4 cup quinoa, dry (I used half red, half white) rinsed, cooked and cooled
• 1/2 cup chickpeas, rinsed, drained and roughly chopped (100 grams by drained weight)
• 1/4 cup dried cranberries (30 grams)
• 2 tablespoons raisins (30 grams)
• 2 tablespoons sunflower seeds (30 grams)
• 1 tablespoon parsley, chopped (Optional)
• 2 tablespoons extra virgin olive oil, walnut oil or hazelnut oil
• Juice of 1/2 to 1 lemon
• 1 teaspoon Dijon mustard
• 1 tablespoon each fresh dill and mint, chopped (leave out the mint if Dan will be eating it)
• 6 large whole-wheat tortillas or 12 small
• lettuce, spinach or arugula, to serve
• 1 ounce each PC Fire-Roasted Turkey strips, to serve

Details

Servings 6

Preparation

Step 1

Whisk together the oil, lemon juice, mustard, and dill in a small bowl.

Add the quinoa, chickpeas, cranberries, raisins, sunflower seeds, and parsley and mix well.

Nutrition Facts - IF SERVING AS A SALAD

4 Servings

Amount Per Serving
Calories 223.5
Total Fat 12.0 g
Saturated Fat 1.6 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 0.0 mg
Sodium 177.1 mg
Potassium 76.4 mg
Total Carbohydrate 27.1 g
Dietary Fiber 4.0 g
Sugars 10.5 g
Protein 4.8 g

Nutrition Facts - IF SERVING AS A WRAP
12 (small wrap) [6 (large wrap)] Servings

Calories 183.6 [367.1]
Total Fat 6.4 [12.8] g
Saturated Fat 1.1 [2.2] g
Polyunsaturated Fat .9 [1.7] g
Monounsaturated Fat 2.7 [5.3] g
Cholesterol 7.6 [15.1] mg
Sodium 338 [676.0] mg
Potassium 15.1 [30.2] mg
Total Carbohydrate 22.9 [45.8] g
Dietary Fiber 3.3 [6.5] g
Sugars 4.3 [8.5] g
Protein 7.8 [15.5] g