Quinoa, raspberry and walnut salad

45 min
Suitable for vegetarians
Type of dish: Main course, Salads
Temperature: Room temperature
Seasonal period: All year
Allergens:
Milk
Milk
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Quinoa 0.25 kg
Vegetable stock 0.133 l
Red onion 0.01 kg
Tomate cherry de colores 0.133 kg
Fresh cheese 0.133 kg
Mesclun lettuce mix 333.333 g
Chopped Batavia lettuce 100.0 g
Nuez pelada trozos 0.1 kg
Fresh raspberries, tray 0.05 kg
See Recipe
Onion 0.027 kg
Carrots 0.013 kg
Green leek 0.04 ud
Parsley 0.0 g
Water 0.133 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)
Energy
263.17
kcal
Carbohydrates
34.2
g
Proteins
12.93
g
Lipids
7.0
g
Fiber 7.22 g
Saturates 2.11 g
Monounsaturated fatty acids 1.47 g
Polyunsaturated fatty acids 1.3 g
Cholesterol 3.87 mg
Calcium 152.9 mg
Iron 4.88 mg
Zinc 2.46 mg
Vitamin A 86.88 ug
Vitamin C 17.5 g
Folic acid 120.31 ug
Salt (Sodium) 454.56 mg
Sugars 5.3 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.