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Picture of Quinoa and Green Bean Salad
south american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1440 kcal 72 %
  • Fat 80 g 122 %
  • Saturated 11 g 55 %
  • Carbs 156 g 52 %
  • Fiber 28 g 114 %
  • Protein 36 g 71 %
  • Cholesterol 0 mg 0 %
  • Sodium 2999 mg 125 %
  • Calcium 392 mg 39 %
  • Magnesium 499 mg 119 %
  • Potassium 2443 mg 52 %
  • Iron 17 mg 97 %
  • Zinc 7 mg 66 %
  • Phosphorus 1023 mg 146 %
  • Vitamin A 414 µg 46 %
  • Vitamin C 142 mg 158 %
  • Thiamin (B1) 1 mg 90 %
  • Riboflavin (B2) 1 mg 85 %
  • Niacin (B3) 7 mg 43 %
  • Vitamin B6 2 mg 130 %
  • Folate equivalent (total) 568 µg 142 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 16 mg 108 %
  • Vitamin K 1226 µg 1022 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cucumber and Snap Pea Salad with Mint

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus ¼ cup for dressing
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground pepper
  • 1 cup quinoa
  • 1 ¾ cups water
  • 1 pound green beans, trimmed (cut crosswise into 1-inch pieces)
  • 1 cup flat-leaf parsley leaves
  • 3 tablespoons red-wine vinegar

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