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Quinoa Salad

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Source: Cooking Quinoa
Yield: 8 Cups
Serving Size: 1 Cup
Servings: 8

Based on Cooking Quinoa.

Vinaigrette is usually 2 parts oil to 1 part vinegar, but that's kind of greasy, so I usually do 1:1, just like the original recipe. For a green salad you need this oil to maintain the emulsion for a nice viscous dressing.

However, for something that is going to absorb the flavor (e.g. quinoa, pasta salad) you don't need this viscous emulsion. So, I've further reduced the oil (which doesn't add much flavor but has lots of calories) to half of the vinegar.
   
Ingredients

Salad
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Apples, Raw, Medium Skinned
2 Medium 122 0.2 32.8 0.6
Quinoa (dry)
2 Cup 1360 20 240 56
Tomatoes, Grape
2 Cup 128 0 32 0
Vinaigrette
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Garlic, Raw
4 Clove 20 0 4 0.8
Oil, Olive
0.25 Cup 502 56.8 0 0
Salt
2 Dash (2 pinches) 0 0 0 0
Mustard, Dijon
2 Teaspoon 10 0 0 0
Vinegar, Apricot Chardonnay
0.5 Cup 120 0 16 0
Total: 2262 77 324.8 57.4
Per Serving: 283 9.6 40.6 7.2

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