Leek and Cashew Nut Quinoa Salad

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Leek and Cashew Nut Quinoa Salad
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 25 min.
Ready in
Calories:
324
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie324 kcal(15 %)
Protein8.61 g(9 %)
Fat23.06 g(20 %)
Carbohydrates24.87 g(17 %)
Sugar added0 g(0 %)
Roughage3.94 g(13 %)
Vitamin A41.1 mg(5,138 %)
Vitamin D0 μg(0 %)
Vitamin E1.09 mg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.11 mg(10 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.28 mg(20 %)
Folate58.85 μg(20 %)
Pantothenic acid0.57 mg(10 %)
Biotin0.92 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C4.98 mg(5 %)
Potassium399.41 mg(10 %)
Calcium36.33 mg(4 %)
Magnesium125.77 mg(42 %)
Iron3.23 mg(22 %)
Iodine0.34 μg(0 %)
Zinc2.36 mg(30 %)
Saturated fatty acids3.62 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 tablespoons 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)
How healthy are the main ingredients?
CashewQuinoaolive oilLeeksaltAvocado

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.