Salads

Quinoa Salad with Roasted Asparagus

Olivia Ribas
April 24, 2015

This Quinoa Salad with Roasted Asparagus is quick and easy to make for your busy days! It is made with red onion, pepper, asparagus, quinoa and vinaigrette!

4
1 cup cooked quinoa
½ cup red bell pepper, diced
½ cup red onions, diced
2 tbsp chives
1 cup roasted asparagus, diagonally cut
Salt and pepper to taste
1/3 cup vinaigrette (you can use your favourite)
In a large bowl add all the ingredients, except the vinaigrette. Mix all the ingredients to combine. Then pour vinaigrette over the salad and toss really well. Taste and adjust the seasoning if you think it...
See the full directions on my site
Nutritions

Calories
233

Sodium
496mg
20% DV

Fat
5g
7% DV

Protein
8g
16% DV

Carbs
47g
16% DV

Fiber
7g
31% DV
Diabetic-Friendly Rice/Grains Dairy-Free Gluten-Free Vegan Low-Sodium Lunch Low-Fat Sugar Free High-Fiber Vegetarian

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Chocolate Zucchini Bread

157

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV