A vibrant and nutrient-packed salad perfect for boosting your energy and adding a splash of color to your meal. The combination of quinoa and fresh veggies provides a satisfying, crunchy texture that is both delightful and nutritious.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 34g | 11% |
| Fat | 16g | 21% |
| Calories | 320 | 16% |
| Protein | 7g | 14% |
| Energy | 1340kJ | 16% |
| Sodium | 10mg | 0% |
| Carbs | 34g | 11% |
| Iron | 2.5mg | 14% |
| Vitamin D | N/A | N/A |
| Manganese | 0.7mg | 30% |
| Sugars | 5g | N/A |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | quinoa | 150 |
|
| 2 | bell peppers | 2 |
|
| 3 | cherry tomatoes | 200 |
|
| 4 | carrots | 100 |
|
| 5 | lemon juice | 30 |
|
| 6 | olive oil | 40 |
|
| 7 | fresh parsley | 10 |
|
| # | Steps |
|---|---|
| 1 | Cook the quinoa according to package instructions and let it cool for a few minutes. |
| 2 | In a large bowl, combine the cooked quinoa, sliced bell peppers, cherry tomatoes, and grated carrots. |
| 3 | Whisk together the lemon juice and olive oil, then drizzle this dressing over the salad mixture. |
| 4 | Gently toss the salad until all the ingredients are well combined and coated with the dressing. |
| 5 | Sprinkle fresh parsley over the top before serving for added flavor and color. |
