60 min
Suitable for vegans
Type of dish: Main course, Salads
Temperature: Cold
Cuisine type: Vegan cuisine
Seasonal period: June
Ingredients for 5 portions
Ingredients for portions/units
Quinoa 0.083 kg
Vegetable stock 0.133 l
Beetroot packaged 0.067 kg
Red cabbage 0.1 kg
Tomate cherry de colores 0.133 kg
Avocado 0.233 kg
Radish 0.067 kg
lettuce assortment (mesclun) 0.233 kg
Endive 0.167 kg
Pumpkin seeds 0.033 kg
Onion 0.027 kg
Carrots 0.013 kg
Green leek 0.04 ud
Parsley 0.0 g
Water 0.133 l
  • 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.


  • 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 5.3 g
Saturates 0.78 g
Monounsaturated fatty acids 3.28 g
Polyunsaturated fatty acids 0.93 g
Cholesterol 0.0 mg
Calcium 91.38 mg
Iron 2.67 mg
Zinc 14.54 mg
Vitamin A 76.67 ug
Vitamin C 32.88 g
Folic acid 112.81 ug
Salt (Sodium) 173.78 mg
Sugars 7.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.