AuthorAnnabelleCategory, , , , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients

 1 cup quinoarinsed and drained
 2 cups vegetable broth
 ¼ cup pitted kalamata olives chopped
 ½ cup toasted pine nuts
 2 cups baby spinach
 2 tbsp lemon juice
 ¼ cup extra virgin olive oil
 salt and pepper to taste

Directions

1

In a pot, combine quinoa and vegetable broth.

2

Cook on medium heat covered for 15 – 20 minutes until liquid is absorbed.

3

Stir in the rest of the ingredients and season with salt and pepper.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 413
% Daily Value *
Total Fat 28.5g44%
Saturated Fat 3.3g17%
Cholesterol 0mg
Sodium 955mg40%
Total Carbohydrate 31.2g11%
Dietary Fiber 4.2g17%
Sugars 1.2g
Protein 11.3g23%

Calcium 4%
Iron 21%

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

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Ingredients

 1 cup quinoarinsed and drained
 2 cups vegetable broth
 ¼ cup pitted kalamata olives chopped
 ½ cup toasted pine nuts
 2 cups baby spinach
 2 tbsp lemon juice
 ¼ cup extra virgin olive oil
 salt and pepper to taste

Directions

1

In a pot, combine quinoa and vegetable broth.

2

Cook on medium heat covered for 15 – 20 minutes until liquid is absorbed.

3

Stir in the rest of the ingredients and season with salt and pepper.

Olive and Pine Nut Quinoa Salad

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