Quinoa Salad - A Perfect Protein Meal Recipe Video

Summary

Preparation Time40 MinCooking Time15 Min
Ready In55 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
TasteMethod
DishVegetarian
Main IngredientInterest Group,

Ingredients

 Quinoa1 Cup (16 tbs)
 Water2 Cup (32 tbs)
 Chickpea1 1⁄2 Cup (24 tbs), boiled
 Fresh lemon juice1⁄2 Large
 Green chilies2 Medium, finely chopped
 Carrots1⁄2 Medium, shredded
 Beetroot1⁄4 Medium, shredded
 Cumin powder1⁄4 Teaspoon
 Paprika1⁄2 Teaspoon
 Tomatoes1⁄4 Cup (4 tbs)
 Red onion1⁄2 Cup (8 tbs), finely chopped
 Scallions1⁄4 Cup (4 tbs)
 Coriander leaves1⁄4 Cup (4 tbs)
 Olive oil2 Tablespoon
 Garlic1 Tablespoon, minced
 Salt1 Teaspoon (to taste)
 Almonds1 Tablespoon, slivered

Nutrition Facts

Serving size

Calories 558 Calories from Fat 145

% Daily Value*

Total Fat 17 g25.7%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 536.2 mg22.3%

Total Carbohydrates 83 g27.6%

Dietary Fiber 18.7 g74.7%

Sugars 12.9 g

Protein 23 g45.6%

Vitamin A 40.5% Vitamin C 63.5%

Calcium 13.8% Iron 42.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a pot on high heat, add water and quinoa and bring it to a boil. Once it has boiled, lower the heat and let it simmer covered for 10 minutes or until it is completely cooked.
2. In a pan, heat oil and add the garlic, onion, green chilies and stir fry on medium high for 1 minute.
3. Add salt to taste and the chickpeas. Stir until well incorporated.
4. Switch off the gas and add in the carrot and beetroot. Mix well.
5. Add the cooked quinoa, remaining vegetables and lemon juice. Mix until well incorporated.

SERVING
6. Serve the salad garnished with slivered almonds.
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