Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Quinoa salad with beetroot and pumpkin seeds
 
 
4 ServingsPTM20 min

Quinoa salad with beetroot and pumpkin seeds


Quinoa salad with beetroot, pumpkin seeds, lemon, mint, rapeseed oil and lamb's lettuce

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Boil the quinoa for 8 minutes in water with salt. Turn off the heat and leave it for 12 minutes. Drain and put into a bowl.
  2. Grate the apple with a grater or in the food processor and add to the quinoa.
  3. Peel the beets, grate them and add too. Grate the yellow skin of the lemon and squeeze out half of the fruit.
  4. Mix the grater, 1 tbsp juice, the horseradish and oil through the quinoa. Cut the leaves of the fresh mint into strips.
  5. Scoop the lamb's lettuce, fruit and seed mix and fresh mint through the quinoa and season with salt and pepper. Bon appétit! .


Nutrition

495Calories
Sodium4% DV85mg
Fat29% DV19g
Protein30% DV15g
Carbs21% DV62g
Fiber40% DV10g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407