Simple Summer Porch Salad - Lunch Version
4
Servings
9
Ingredients
0
Comments
Blueberries, green peppers, carrots and more come together to capture the freshness of summer in this Simple Summer Porch Salad.
4
Servings
9
Ingredients
0
Comments
Ingredients
- 2 cups rinse, drain, and cook Quinoa, Red
- 1 cup drain Garbanzo Beans (Chick Peas), Canned
- ¾ cups Blueberries
- ½ cups dice Onion, Red
- ½ cups grate Carrot
- ½ cups dice Bell Pepper, Green
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey
- ½ tablespoons Olive Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine red quinoa, chickpeas, blueberries, red onion, carrots, and green peppers.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine red quinoa, chickpeas, blueberries, red onion, carrots, and green peppers.
- In a small bowl whisk together dijon mustard, honey, and olive oil.
- Pour over salad, mixing to combine.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.25 cups Amount Per Serving
- Calories
- 270
- Total Fat
- 5g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 271mg
- Total Carbohydrates
- 47g
- Fiber
- 9g
- Sugar
- 13g
- Protein
- 9g
- WW Freestyle
- 5