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- 1/2 of a large shallot, diced
- 1 tablespoon extra-virgin olive oil
- 1 cup quinoa
- 2 cups water
- salt & pepper to taste
- 2 tablespoons pesto
- 1 tablespoon parmesan cheese
- 1 container grape tomatoes
- 1 bunch baby carrots
- 12 asparagus spears
- 4 handfuls mache rosettes, one for each tartlet ( or arugula)
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tsp. honey
- 1 tsp. Dijon mustard
View Full Recipe at "At Home With Vicki…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1085g | |
| Calories 1284 | |
| Calories from Fat 605 | 47% |
| Total Fat 67.98g | 85% |
| Saturated Fat 10.44g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 619mg | 26% |
| Potassium 1812mg | 52% |
| Total Carbs 141.15g | 38% |
| Dietary Fiber 21.4g | 71% |
| Sugars 19.61g | 13% |
| Protein 32.75g | 52% |
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