Asian Rice Salad with Pineapple and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 82.1 μg | (137 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,227 mg | (31 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 37 g |
Ingredients
- Ingredients
- 150 grams Basmati rice
- 3 scallions
- 3 Tomatoes
- 500 grams turkey breasts
- 1 Pineapple
- 2 Tbsps vegetable oil
- ½ tsp grated ginger
- 1 Tbsp Curry powder
- 2 Limes (juice)
- sugar
- 2 Tbsps sesame oil
- salt
- cayenne pepper
- 2 handfuls Baby spinach
- Lime wedge (for serving)
Preparation steps
Cook rice according to package instructions. Drain rice, rinse with cold water and let drain again. Rinse, trim and slice scallions diagonally. Rinse, core and coarsely chop tomatoes. Rinse turkey breast, pat dry and cut into 2-3 cm (3/4-1 inch) cubes. Cut off peel from pineapple, quarter lengthwise and cut out core. Slice pineapple crosswise. In a skillet, fry turkey in hot oil, turning occasionally, about 3 minutes. Add pineapple and ginger and cook 2 minutes more. Sprinkle with curry, stir in lime juice and season with a pinch of sugar. Remove pan from heat and let cool slightly. In a bowl, combine turkey and pineapple mixture with rice. Fold in scallions and tomatoes and season with sesame oil, salt and cayenne pepper. Rinse spinach, gently shake dry and transfer to plates. Place rice salad alongside spinach and serve with lime wedges.
