Page 134 - IFSO Cookbook 2024 PRINT.indd

Grilled Vegetable Quinoa Salad

Beth A. Czerwony MS,RD,CSOWM,LD
Outpatient Dietitian
Cleveland Clinic Foundation Country
United States

Suitable for both people living with
overweight and obesity and following
bariatric surgery.

Preparation

Number of servings: 6
Preparation time: 35 minutes

Ingredients

Dressing:
● 75g sun-dried tomatoes
● 12g extra virgin olive oil
● 34g balsamic vinegar
● 34g Dijon mustard
● 17g lemon juice
● 17g capers, drained
● 17g garlic Nutritional Facts
Salad: Per serving
● 555g cooked quinoa (1 cup uncooked ● Calories: 251kcal
quinoa cooked with 2 cups low sodium ● Total Protein: 9.4g
vegetable broth)
● 300g zucchini, cut in half, length ● Carbohydrate 38g
Sugars: 5g
wise and grilled
● 119g red pepper, grilled ● Fat: 13g
● 150g sweet onion, cut in slices ● Iron: 2mg
and grilled ● Calcium: 63mg
● 150g grape tomatoes, halved ● Fibre: 7g
● 30g flat leaf parsley, chopped
● 1 (15½ oz cans) chickpeas, drained
and rinsed

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