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 266.667 g
Chopped Batavia lettuce 66.667 g
Nuez pelada trozos 0.1 kg
Fresh raspberries, tray 0.1 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
263.8
kcal
Carbohydrates
34.78
g
Proteins
12.72
g
Lipids
7.02
g
Fiber 7.58 g
Saturates 2.1 g
Monounsaturated fatty acids 1.48 g
Polyunsaturated fatty acids 1.31 g
Cholesterol 3.87 mg
Calcium 148.06 mg
Iron 4.92 mg
Zinc 2.43 mg
Vitamin A 86.72 ug
Vitamin C 19.32 g
Folic acid 106.61 ug
Salt (Sodium) 435.43 mg
Sugars 5.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.