This vibrant and nourishing dish is packed with protein, vitamins, and minerals, perfect for a quick healthy meal that energizes your day.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 42g | 15% |
| Fat | 14g | 18% |
| Calories | 450 | 23% |
| Protein | 15g | 30% |
| Energy | 1880kJ | 22% |
| Sodium | 440mg | 19% |
| Carbs | 42g | 15% |
| Iron | 3.5mg | 19% |
| Vitamin D | N/A | N/A |
| Manganese | 1.3mg | 57% |
| Sugars | 5g | N/A |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | quinoa | 100 |
|
| 2 | water | 200 |
|
| 3 | fresh spinach leaves | 100 |
|
| 4 | cherry tomatoes | 150 |
|
| 5 | lemon juice | 30 |
|
| 6 | olive oil | 10 |
|
| 7 | feta cheese | 50 |
|
| # | Steps |
|---|---|
| 1 | Rinse the quinoa thoroughly under cold water in a fine mesh sieve. |
| 2 | In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. |
| 3 | While the quinoa is cooking, chop the spinach leaves and cherry tomatoes. Set aside. |
| 4 | In a large bowl, mix the cooked quinoa, chopped spinach, and cherry tomatoes. |
| 5 | Drizzle with lemon juice and olive oil, then toss gently to combine. Sprinkle the feta cheese on top. |
| 6 | Serve immediately and enjoy the fresh, tangy flavors! |
