Broccoli-Quinoa Salad
Crescent Rolls
Ingredients
- 1½ cups quinoa
- 2 (12-oz) pkg broccoli florets
- ¾ cup vegan poppyseed dressing
- 1 cup shredded Cheddar cheese
- ½ cup thinly sliced red onion
- ½ cup sliced toasted almonds
- ⅓ cup sunflower kernels
- ⅔ cup organic sweetened dried cranberries
Instructions
- Cook quinoa according to package directions; cool.
- Meanwhile, cook broccoli according to package directions; cool, and cut any large florets into smaller pieces.
- Toss together quinoa, broccoli, and remaining ingredients in a large bowl; cover with plastic wrap, and refrigerate at least 30 minutes or up to 2 days.
Side Dish Ingredients
- 1 (8-oz) can refrigerated crescent roll dough
Side Dish Instructions
- Bake crescent rolls according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
583
|
135
|
718
|
| Fat (g) | 32 | 7 | 39 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 17 | 3 | 20 |
| Carb (g) | 63 | 16 | 79 |
| Fiber (g) | 9 | 0 | 9 |
| Sodium (mg) | 522 | 284 | 806 |
| T. Sugs (g) | 28 | 4 | 32 |
| A. Sugs (g) | 11 | 3 | 14 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
