Tuscan Quinoa Salad

Preparation:  20 min. Cooking: 15 min. Total: 35 min.
Recipe photo
  • 1 Cup quinoa , uncooked
  • 2 Cup water
  • 1 1/2 tsp vegetable oil
  • 1 Lb Italian chicken sausage , cooked and sliced
  • 1/2 Cup parsley
  • 1/2 Cup shaved fresh Parmesan cheese
  • 4 Tbsp sliced or chopped green onions
  • 1/2 Cup red bell pepper
  • 1 Cup fresh or defrosted frozen blackberries
  • 4 Tbsp white wine vinegar
  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp chopped flat leaf parsley
  • 1/4 tsp salt
  • 1/2 pinch black pepper
Whisk vinegar, olive oil, parsley, 1/4 normal tsp salt, and black pepper in a small bowl. Set aside.

Bring water to boil in a medium saucepan. Stir in quinoa and salt. Reduce to low; cover. Simmer 10-15 minutes or until water is absorbed and quinoa is fluffy. Transfer to large size bowl. Cool 10 minutes.

Toss quinoa with dressing. Stir in green onions, red pepper slices, sliced sausage and parsley. Mix well.

Gently stir in blackberries to combine with salad.

Top with shaved Parmesan. Serve immediately.
Calories
590 Cal
Fat
43 g
Carbs
20 g
Protein
30 g
Fiber
4.1 g
Sugar
2.9 g
Cholesterol
87 mg
Sodium
2400 mg


Nutrients

Fiber     4.1 g
Fat     43 g
Sugar     2.9 g
Carbs     20 g
Protein     30 g
Calories     590 Cal

Fats

Fat, Poly     3.8 g
Fat, Mono     23 g
Fat, Sat     14 g
Fat, Trans     0 g
Fat, Percent     66 %

Vitamins

Vitamin, K     180 mcg     150 %
Vitamin, A     1600 IU     53 %
Vitamin, B12     1.3 mcg     56 %
Niacin     4.7 mg     29 %
Riboflavin     0.3 mg     25 %
Vitamin, C     45 mg     50 %
Vitamin, D     5.2 IU     0.9 %
Vitamin, B6     0.4 mg     23 %
Vitamin, E     3.7 mg     25 %
Panto, Acid     0.8 mg     16 %
Choline     8.6 mg     1.6 %
Thiamin     0.7 mg     55 %

Minerals

Calcium     280 mcg     28 %
Phosphorus     380 mg     54 %
Magnesium     71 mg     17 %
Copper     0.3 mcg     33 %
Fluoride     84 mcg     2100 %
Zinc     3.6 mg     33 %
Cholesterol     87 mg     1.2 %
Sodium     2400 mg     160 %
Selenium     26 mcg     47 %
Manganese     0.6 mg     9.1 %
Potassium     540 mg     11 %
Iron     3 mg     37 %