Ask a dietitian here.
Ingredients: Makes 16 servings
2 ½ cup Quinoa, cooked 1 cup Steamed Fresh Beets1 cup Grated Carrots½ cup Raisins3/4 cup Dried Cranberries3/8 cup Olive Oil or Canola Oil3/4 cup Balsamic Vinegar3/4 cup Chopped Pecans
Serving size:1/2 Cup; Makes: 16 servings
Nutrition information:Per 1/2-cup serving: kcal 158; protein 2g; fat 9.5g; carb 17g; sodium 10mg; fiber 2g;
Recipe Source:Recipe provided by FLIK Hospitality Group
Blue Cross and Blue Shield of Illinois, a Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association
© Copyright 2023 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Illinois.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.
Powered by Telligent