60 min
Type of dish: Salads
Temperature: Cold
Cuisine type: Vegan cuisine
Allergens
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Quinoa 0.1 kg
Beetroot packaged 0.1 kg
Red cabbage 0.15 kg
Tomate cherry de colores 0.15 kg
Avocado 0.25 kg
Radishes 0.05 kg
Lechugas variadas mezclum mediterranea 0.4 kg
Endive 0.35 kg
Pumpkin seeds 0.05 kg
Onion 0.04 kg
Carrot 0.02 kg
Green leek 0.06 ud
Parsley 0.0 g
Water 0.2 l
Elaboration
  • Prepare a vegetable stock.   
  • To cook the quinoa:
  • Place the quinoa in a sieve and wash it for a few seconds.
  • Let drain.
  • Cook for 15 minutes. You need twice as much water or stock to each part of  quinoa.
  • Salt to taste.
  • Cut the beetroot and red cabbage into strips.
  • Halve the cherry tomatoes and dice the avocado.
  • Slice the radishes.

PLATING UP

  • Place the endive leaves around the plate and the lettuce mixture in the middle.
  • Place a few spoons of quinoa and corn on top.
  • Add the beetroot, red cabbage, radishes and cherry tomatoes.
  • Finally add the avocado and pumpkin seeds.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 8.84 g
Saturates 0.93 g
Monounsaturated fatty acids 4.85 g
Polyunsaturated fatty acids 1.3 g
Cholesterol 0.0 mg
Calcium 159.03 mg
Iron 3.89 mg
Zinc 21.79 mg
Vitamin A 110.96 ug
Vitamin C 53.28 g
Folic acid 213.17 ug
Salt (Sodium) 58.42 mg
Sugars 10.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.