Quinoa, raspberry and walnut salad

45 min
Temperature: Room temperature
Type of dish: Salads
Allergens
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Quinoa 0.1 kg
Red onion 0.015 kg
Tomate cherry de colores 0.1 kg
Chopped Batavia lettuce 100.0 g
Nuez pelada trozos 0.025 kg
Raspberry 0.025 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.
  • For 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 for each part of quinoa.
  • Season with salt.
  • Julienne the red onion, halve the tomatoes and dice the fresh cheese.

PLATING UP

  • Mix the lettuce and place it on the base of the plate.
  • Decorate with the rest of the ingredients, except for the raspberries.
  • Finally, place the raspberries over the quinoa.
  • Possible dressings for this salad.

 

Nutritional information (1 portion)
Fiber 5.74 g
Saturates 1.36 g
Monounsaturated fatty acids 0.87 g
Polyunsaturated fatty acids 0.65 g
Cholesterol 2.9 mg
Calcium 129.73 mg
Iron 2.59 mg
Zinc 1.38 mg
Vitamin A 105.53 ug
Vitamin C 17.73 g
Folic acid 125.55 ug
Salt (Sodium) 264.12 mg
Sugars 6.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.