Quinoa and soy mayonnaise salad
30 min

Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Salad tomato
0.25 kg
Red cabbage
0.1 kg
Grated carrot
0.125 kg
Corinto raisins
0.025 kg
Walnut
0.05 kg
Mayonnaise sauce
0.025 l
Soya sauce
0.01 l
Sunflower oil
0.025 l
Pasteurised egg
0.003 kg
Vinegar
0.003 l
Table salt
0.002 g
Elaboration
- Clean the lettuce, the red cabbage and the tomato.
- Chop the lettuce, cut the red cabbage finely and dice the tomato.
- Clean the quinoa in plenty of water and boil it with twice as much water as quinoa, for 15 minutes and cool.
- Prepare the mayonnaise sauce and season it with soy sauce.
SET UP
- Make a lettuce base with the help of a ring and place the other ingredients distributing the nuts and the raisins throughout the salad.
- Finally, dress with the soy mayonnaise.
Nutritional information (1 portion)
Energy
289.0
kcal
Carbohydrates
29.84
g
Proteins
8.24
g
Lipids
14.05
g
Fiber
5.56
g
Saturates
1.71
g
Monounsaturated fatty acids
2.86
g
Polyunsaturated fatty acids
8.05
g
Cholesterol
2.43
mg
Calcium
74.87
mg
Iron
4.28
mg
Zinc
1.78
mg
Vitamin A
417.96
ug
Vitamin C
22.61
g
Folic acid
38.31
ug
Salt (Sodium)
1067.42
mg
Sugars
7.66
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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