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Nutrition Facts
Serving Size 166 g
(Approx. 6 Servings)
Amount Per Serving
Calories 180 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 20 mg 1%
Total Carbohydrate 28 g 9%
Dietary Fiber 5 g 20%
Sugars 8 g
Protein 6 g
Vitamin A 30% Iron 6%
Vitamin C 60% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Protein Power Salad
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/2 cup(s) Central Market Quick Cook Quinoa
1 medium red bell pepper, cut into strips
1 small sweet potato, peeled and diced
1/4 cup(s) red onion, chopped
1 cup(s) corn, roasted
2 Tbsp olive oil, divided
2 cup(s) arugula, packed
1 cup(s) cherry tomatoes
1 cup(s) no salt added black beans, rinsed, drained and prepared according to package instructions
1 lime, juiced
1 Tbsp maple syrup
1/2 Tsp cumin
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Instructions

1
Preheat oven to 425°F.
2
Cook grains according to package directions and set aside.
3
Place cut peppers, sweet potato, onions and corn on a foil lined sheet pan. Drizzle tablespoon olive oil and toss gently to coat.
4
Roast 15 to 20 minutes.
5
To build the bowls, evenly distribute the arugula into 2 large bowls. Next top with grains, bell pepper mixture, cherry tomatoes and beans.
6
Combine remaining olive oil, lime, maple syrup and cumin in a small bowl and stir. Drizzle over salad and serve.

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