This light and refreshing meal is high in protein and healthy fats, making it perfect for a nourishing lunch. It's designed to promote energy, support weight management, and keep you full and satisfied.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 45g | 15% |
| Fat | 18g | 23% |
| Calories | 435 kcal | 22% |
| Protein | 10g | 20% |
| Energy | 1820 kJ | 22% |
| Sodium | 150mg | 6% |
| Carbs | 45g | 15% |
| Iron | 2.5mg | 14% |
| Vitamin D | 0µg | 0% |
| Manganese | 1.2mg | 52% |
| Sugars | 6g | 15% |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | quinoa | 100 |
|
| 2 | avocado | 1 |
|
| 3 | cherry tomatoes | 150 |
|
| 4 | cucumber | 100 |
|
| 5 | lemon | 1 |
|
| 6 | olive oil | 10 |
|
| 7 | salt | 1 |
|
| # | Steps |
|---|---|
| 1 | Rinse 100g of quinoa under cold water and cook according to package instructions until fluffy (about 15 minutes). Drain and let it cool slightly. |
| 2 | While the quinoa is cooking, dice 1 avocado, halve 150g of cherry tomatoes, and slice 100g of cucumber into small pieces. |
| 3 | In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, and cucumber. |
| 4 | Squeeze the juice of 1 lemon over the salad, add 10ml of olive oil, and a pinch of salt to taste. |
| 5 | Gently toss all the ingredients together to ensure they are well mixed. |
| 6 | Serve immediately, or chill in the refrigerator for a refreshing and satisfying meal. |
