Light And Refreshing

Arugula Quinoa Salad with Oranges and Avocado

5
Average: 5 (9 votes)
(9 votes)
Arugula Quinoa Salad with Oranges and Avocado

Arugula Quinoa Salad with Oranges and Avocado - Fine pseudo cereal with avocado, orange, rocket and halloumi.

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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
445
calories
Calories

Healthy, because

Even smarter

Nutritional values

This dish is a nutrient powerhouse, packed with vitamin C from the oranges, plant protein from the quinoa and heart-healthy fats from the avocado.

If you don't have oranges, grapefruits are a great substitute.

1 serving contains
(Percentage of daily recommendation)
Calorie445 kcal(21 %)
Protein15 g(15 %)
Fat28 g(24 %)
Carbohydrates35 g(23 %)
Sugar added3 g(12 %)
Roughage7.2 g(24 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.1 μg(11 %)
Vitamin E2.9 mg(24 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate71 μg(24 %)
Pantothenic acid0.8 mg(13 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C59 mg(62 %)
Potassium802 mg(20 %)
Calcium511 mg(51 %)
Magnesium110 mg(37 %)
Iron2 mg(13 %)
Iodine10 μg(5 %)
Zinc3.1 mg(39 %)
Saturated fatty acids9.4 g
Uric acid53 mg
Cholesterol26 mg

Ingredients

for
4
Ingredients
4 ounces Quinoa
2 Oranges
1 Red onion
2 handfuls Arugula
2 sprigs Basil
1 Avocado
4 tablespoons olive oil
1 teaspoon sugar
salt
peppers
4 tablespoons Sherry vinegar
pomegranates
4 ounces Halloumi cheese
How healthy are the main ingredients?
QuinoaOrangeonionArugulaBasilAvocado

Preparation steps

1.

Rinse the quinoa in a colander under cool water ; drain.

2.

In a saucepan, bring 1 cup of salted water to a boil, add the quinoa and cook about 15 minutes, until almost all the liquid has been absorbed. Remove from the heat, cover, and let the quinoa stand for about 10 minutes until the liquid is completely absorbed.

3.

Meanwhile, with a paring knife, remove the skin and orange pith from the oranges. Cut the oranges in half lengthwise and slice crosswise. Peel the onion, halve lengthwise and cut crosswise into strips.

4.

Rinse arugula and spin dry. Rinse the basil, shake dry and pluck leaves. Peel avocado, cut in half, remove pit. Cut the flesh into long thin wedges.

5.

For the dressing, whisk together 3 tablespoons olive oil, sugar, salt and pepper and vinegar. Lightly press the pomegranate half on the work surface to help remove the seeds and add to the dressing.

6.

Toss the quinoa with the dressing and vegetables. Heat the remaining olive oil in a pan over medium heat and saute the halloumi cheese until golden brown on both sides, 3-4 minutes, turning once. Divide into pieces, arrange the salads on plates and top with the cheese.