Big Easy Summer Quinoa Salad
Cook time – 25 min
- Total time
- 45 minutes
- Preparation time
- 20 minutes
- Calories
- 187
- Portions
- 8
Directions
- Preheat oven to 425°F. Toss beans, 1 teaspoon oil and seasoning in a medium bowl; spread in a single layer on a rimmed baking pan. Roast 25 minutes or until golden brown and crisp; cool completely.
- Prepare quinoa as label directs; cool completely.
- Whisk mustard, honey, vinegar, salt and remaining 1 tablespoon oil in a large bowl; fold in avocado, arugula, tomatoes and quinoa. Makes about 6 cups.
- Serve salad sprinkled with beans.
Ingredients
- 1 cup drained and rinsed no salt added garbanzo beans
- 1 tablespoon plus 1 teaspoon olive oil
- ½ teaspoon Cajun seasoning
- 1 cup quinoa
- 1½ tablespoons Creole mustard
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- ½ teaspoon kosher salt
- 1 DOLE® Avocado, peeled, pitted and chopped
- 2 cups loosely packed DOLE® Arugula
- 1 cup halved cherry tomatoes
Nutritional Facts
| 8 Serving Per Container | |
| Serving Size | 3/4 cup |
| Calories | 187 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (8 g) | 10% |
| Saturated Fat (1 g) | 5% |
| Polyunsaturated (1 g) | |
| Monounsaturated (4 g) | |
| Sodium (221 mg) | 10% |
| Total Carbohydrate (24 g) | 9% |
| Dietary Fiber (5 g) | 18% |
| Total Sugars (4 g) | |
| Included Added Sugars (2 g) | |
| Protein (5 g) | 11% |
| Calcium | 2% |
| Iron | 10% |
| Magnesium | 10% |
| Manganese | 20% |
| Phosphorus | 10% |
| Potassium (383 mg) | 8% |
| Thiamin | 8% |
| Vitamin A | 2% |
| Vitamin B6 | 10% |
| Vitamin C | 6% |
| Vitamin E | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.