Toasted Quinoa Salad

1. Rinse quinoa and drain (as you would with rice). Place in small saucepan with 1½-2 cups of water.

2. Bring to the boil, cover, reduce heat to low and simmer (12-15 minutes) until tender and all water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.

3. Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add cold quinoa and toss to combine. Whisk together citrus juice, tamari, ginger, garlic and chili. Pour over salad and combine well.

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Nutrient	Quantity
Total fats	0.3687 g
Protein	3.17 g
Carbohydrates	9.9334 g
Energy	49.565 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0057 g
Water	103.6275 g
Aspartic acid	0.3376 g
Calcium, Ca	49.8975 mg
Lutein + zeaxanthin	1057.5337 g
Fiber, total dietary	2.6757 g
Carotene, beta	6238.8213 g
Niacin	1.6405 mg
Vitamin A, RAE	612.8738 g
Arginine	0.1533 g
Riboflavin	0.0915 mg
Tocopherol, beta	0.0064 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	0.717 g
Stigmasterol	0.12 mg
Sodium, Na	1060.5113 mg
Fatty acids, total saturated 16:1 undifferentiated	0.003 g
Total lipid (fat)	0.3687 g
Manganese, Mn	0.2361 mg
Fructose	0.5198 g
Proline	0.2152 g
Fatty acids, total saturated 16:0	0.0416 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	2.3632 g
Choline, total	16.6766 mg
Sugars, total	4.0796 g
Serine	0.1453 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	0.0086 g
Vitamin B-6	0.1627 mg
Selenium, Se	0.3038 g
Ash	4.2834 g
Fatty acids, total saturated 18:1 undifferentiated	0.068 g
Pantothenic acid	0.3512 mg
Phenylalanine	0.1596 g
Beta-sitosterol	0.08 mg
Copper, Cu	0.0967 mg
Betaine	0.256 mg
Thiamin	0.0754 mg
Methionine	0.0503 g
Iron, Fe	1.6829 mg
Carbohydrate, by difference	9.9334 g
Phosphorus, P	59.7575 mg
Folate, total	44.6688 g
Tocopherol, gamma	0.0795 mg
Lycopene	0.64 g
Alanine	0.2012 g
Valine	0.1684 g
Fatty acids, total saturated 18:2 undifferentiated	0.1069 g
Glycine	0.1333 g
Carotene, alpha	2227.4388 g
Glucose (dextrose)	0.5286 g
Fatty acids, total saturated 14:0	0.0019 g
Zinc, Zn	0.4353 mg
Isoleucine	0.1577 g
Fatty acids, total saturated 12:0	0.001 g
Fatty acids, total polyunsaturated	0.1127 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	0.233 g
Tocotrienol, alpha	0.0064 mg
Vitamin A, IU	12263.1188 IU
Folate, DFE	44.6688 g
Tryptophan	0.048 g
Vitamin C, total ascorbic acid	38.3859 mg
Phytosterols	1.25 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Starch	0.9152 g
Tyrosine	0.1031 g
Vitamin K (phylloquinone)	267.2969 g
Fatty acids, total saturated	0.057 g
Histidine	0.0754 g
Fatty acids, total monounsaturated	0.0716 g
Threonine	0.2168 g
Folate, food	44.6688 g
Cryptoxanthin, beta	10.2525 g
Vitamin E (alpha-tocopherol)	0.6846 mg
Magnesium, Mg	25.9762 mg
Lysine	0.2272 g
Potassium, K	381.5325 mg
Cystine	0.0759 g
Fluoride, F	2.048 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 teaspoon	1.6	0.3554	0.015
Red capsicum	0.5 cup	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Carrot	0.5 cup	26.24	6.1312	0.1536
Quinoa	0.75 cup	0	0	0
Parsley	0.25 cup	5.4	0.9495	0.1185
Coriander	0.25 cup	0.92	0.1468	0.0208
Garlic Clove	2	0	0	0
spanish onion	1	0	0	0
tamari soy sauce	1 tablespoon	10.8	1.0026	0.018
chili pepper	1 teaspoon	1.25	0.2956	0.0062