Dinner

Quinoa arugala salad CPK is for Dinner.

Quinoa arugala salad CPK takes several minutes to prepare.

Quinoa arugala salad CPK takes several minutes to cook.

Quinoa arugala salad CPK makes 1 servings.

The ingredients for Quinoa arugala salad CPK are:

1 cup Quinoa, Pre-Cooked 5 oz
1 quart Arugula 2 oz
? oz
Red Onion Rings .5 oz
1 Tbl Sun-Dried Tomatoes .4 oz
1/3 cup Blanched Asparagus, 1? (angle cut) 1.5 oz
1 ? fl oz Champagne Vinaigrette 1.5 fl oz
2 tsp Toasted Pine Nuts .27 oz
GARNISH
2 Tbl Feta Cheese Crumbles, ?? .67 oz

Here is how you make Quinoa arugala salad CPK:

METHOD OF PREPARATION/PROCEDURE1. Toss all ingredients together, except the garnish, and mix thoroughly.2. Pull out the majority of the arugula and place it in the center of a chilled smallcoupe plate.3. Arrange the remaining ingredients on topof the arugula. Make sure that someof the red onions, sun-dried tomatoesand asparagus are on top of the salad.4. Evenly distribute the feta cheesecrumbles over the entire salad. Serving Size: 1Number of Servings: 1Recipe submitted by SparkPeople user KTRIANTAFILO.

The nutritional information for Quinoa arugala salad CPK is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 382.7

• Total Fat: 16.8 g
• Cholesterol: 16.7 mg
• Sodium: 722.6 mg
• Total Carbs: 46.5 g
• Dietary Fiber: 7.3 g
• Protein: 14.3 g