This light and invigorating quinoa salad is packed with protein, fiber, and essential vitamins, perfect for a refreshing meal that energizes and satisfies.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 42g | 14% |
| Fat | 20g | 31% |
| Calories | 380 kcal | 19% |
| Protein | 9g | 18% |
| Energy | 1590 kJ | 19% |
| Sodium | 10mg | 1% |
| Carbs | 42g | 14% |
| Iron | 3.5mg | 19% |
| Vitamin D | 0µg | 0% |
| Manganese | 1.2mg | 52% |
| Sugars | 2g | 2% |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | quinoa | 100 |
|
| 2 | spinach leaves | 50 |
|
| 3 | cherry tomatoes | 100 |
|
| 4 | lemon | 1 |
|
| 5 | avocado | 1 |
|
| 6 | olive oil | 10 |
|
| # | Steps |
|---|---|
| 1 | Step 1: Rinse the quinoa under cold water. In a medium pot, combine the quinoa with 200 ml of water. Bring to a boil, then reduce the heat, cover, and let it simmer for 15 minutes or until the water is absorbed. |
| 2 | Step 2: While the quinoa is cooking, halve the cherry tomatoes and dice the avocado. |
| 3 | Step 3: In a large bowl, combine the cooked quinoa, fresh spinach leaves, cherry tomatoes, and diced avocado. |
| 4 | Step 4: Squeeze the juice of the lemon over the salad, drizzle with olive oil, and season with salt and pepper if desired. Toss everything gently to mix. |
| 5 | Step 5: Serve immediately for a fresh and zesty meal or refrigerate for up to an hour for enhanced flavors. |
