Servings:
|
about
scaling
|
Cook Time: |
1 Hour 45 Min |
Prep Time: |
25 Min |
Cook Method: |
|
Cook Temp: |
|
| |
| |
.................................................................................
1. Combine quinoa and water in a medium
saucepan over high heat and bring to a boil.
Boil for 5 minutes, then turn off heat, cover
saucepan, and let quinoa sit 20 minutes, or
until it has absorbed the water.
2. Meanwhile, prepare the rest of the salad.
Cut smoked turkey into 1.2-inch cubes and
place in a large mixing bowl. Add black
beans, tomatoes, corn, bell pepper, and
scallions, and mix.
3. Prepare the dressing. In a small bowl, stir
together dressing ingredients. Pour dressing
over vegetables, then add quinoa and stir to
coat all ingredients. Refrigerate salad at least
1 hour to allow flavors to develop. Serve
chilled, on a bed of Spring Mix greens, if
desired.
Source: Courtesy of Hannaford fresh magazine July-Aug 2009
Nutrition Facts |
|
Serving Size
(363g
)
|
|
Servings Per Container
6
|
| Amount Per Serving |
| Calories 287 |
Calories from Fat 41 |
| |
% Daily Value * |
| Total Fat 4.6g |
7% |
| Saturated Fat 1g |
4% |
| Trans Fat 0g |
|
| Cholesterol 16mg |
5% |
| Sodium 490mg |
20% |
| Total Carbohydrate 45g |
15% |
| Dietary Fiber 7g |
29% |
| Sugars 3g |
|
| Protein 17g |
|
| Vitamin A 22% |
Vitamin C 82% |
| Calcium 10% |
Iron 28% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1 1/4 cup |
Quinoa, rinsed with cold water |
|
2 1/2 cup |
Water |
|
8 oz |
Lunchmeat, turkey breast, smkd, thin, svg |
|
15 oz |
Beans, black, unsalted, fat free, cnd |
|
1 cup |
tomatoes, grape |
|
1 cup |
Frozen plain corn |
|
1 ea |
Medium yellow bell pepper, seeded and chopped |
|
1/2 cup |
Medium scallions, trimmed and thinly sliced |
|
5 oz |
Hannaford Inspirations Spring Mix |
|
1/4 cup |
Fresh lime juice |
|
1 tsp |
Extra virgin olive oil |
|
1/2 tsp |
Hannaford Inspirations Cabo Chipotle Rub |
|
1/4 tsp |
Garlic powder |
|
