Grain and Herb Salad
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 11 ozs Quinoa
- 5 cups vegetable stock
- 2 Tbsps olive oil
- 1 red Bell pepper (seeds removed and chopped)
- 1 onion (sliced)
- 2 cloves garlic cloves (crushed)
- 7 ozs cherry Tomatoes (halved)
- 1 ⅓ cups Tomato juice
- salt
- peppers
- To garnish
- torn, flat-leaf parsley
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a baking dish.
2.
Rinse the quinoa in a sieve under cold running water. Put into a pan with the stock, and bring to a boil. Cover and simmer gently for 20 minutes, until all the stock has been absorbed and the quinoa is tender.
3.
Heat the oil in a frying pan and cook the red pepper, onion and garlic for 4-5 minutes, until softened.
4.
Stir the onion, red pepper, garlic, cherry tomatoes and tomato juice into the quinoa and season with salt and pepper to taste.
5.
Put into the baking dish, cover with foil and cook for 20-30 minutes, until the vegetables are tender.
6.
Put onto a serving plate and scatter over the parsley. Serve hot.
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