Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Colorful Quinoa Salad with Spring Onions
- Ingredients
- 3 ozs mixed Quinoa
- Sea salt
- 1 spring onion (or scallion)
- 1 carrot
- 1 sprig mint
- 1 Tbsp grapeseed oil
- 1 Tbsp balsamic vinegar
- ½ organic lime (juice and zest)
- 1 tsp Agave syrup
- peppers
- 1 generous pinch ground Cumin
- 1 generous pinch ground Coriander
- 1 oz Pomegranate seed (2 TBSP.)
Rinse quinoa with water and cook with 2.5 times the amount of salted water for about 15 minutes until al dente. Then put it in a bowl.
In the meantime, clean the spring onion, wash and cut diagonally into fine rings. Peel and dice the carrot. Wash mint, shake dry, pluck leaves and cut into fine strips.
Whisk together oil, vinegar, lime juice and zest, agave syrup, salt, pepper, cumin and coriander with pomegranate seeds to make dressing.
Add spring onion rings, diced carrots and mint strips to the quinoa. Pour dressing over quinoa salad, mix well and arrange in a deep plate.
(Percentage of daily recommendation)
| Calorie | 558 cal. | (27 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.8 g | (33 %) |
Healthy, because
In addition to iron, potassium, and calcium, carrots provide plenty of beta-carotene, which as a precursor of vitamin A is important for our eyesight and the renewal of the skin. The valuable grape seed oil is ideal for cold cooking and offers anti-inflammatory omega-3 fatty acids as well as a lot of antioxidant vitamin E.
Even smarter
The salad is also perfect to take away: Just prepare double the amount and enjoy the delicious leftovers for example in the next lunch break!