Leek and Cashew Nut Quinoa Salad
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 25 min.
Ready in
Calories:
563
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 36.4 μg | (61 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 911 mg | (23 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 236 mg | (79 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 large Leek (white and light green parts thinly sliced)
- 1 ⅔ cups Vegetable broth
- 1 cup Quinoa
- 1 cup Cashews (lightly toasted)
- 1 cup Alfalfa sprouts
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ½ Avocado (thinly sliced)
Preparation steps
1.
Heat oil in a large saucepan over medium heat. Add leek; cook 5 minutes, stirring occasionally.
2.
Stir in broth and quinoa; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the broth is absorbed.
3.
Stir in cashews and sprouts and season with salt and pepper. Top with sliced avocado and serve.
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