Beetroot packaged 0.1 kg
Red cabbage 0.15 kg
Tomate cherry de colores 0.15 kg
Avocado 0.25 kg
Radish 0.05 kg
Lechugas variadas mezclum mediterranea 0.4 kg
- 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 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.
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