Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
872
Calories
30g
Protein
40g
Fat
110g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Blueberry | 1 cup (148g) | 84 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Orange | 1 medium (131g) | 62 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bunch green kale, deveined and thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 lemon
- 2 tablespoons shredded Parmesan Cheese
- 1 cup blueberries
- 1/4 cup pomegranate seeds
- 1 cup quartered and thinly sliced cucumbers
- 1/4 cup shelled pistachios
- 3 tablespoons olive oil
- 2 tablespoons dijon mustard
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup dry quinoa
- 1 tablespoon extra virgin olive oil
- 1 orange, juiced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Lawry’s Garlic Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By pickypalate ·
Recipe sourced from
openrecipes