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Qunioa Vegetable Salad
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 35 mins
Calories:
415
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 938 mg | (23 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 183 mg | (61 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Rinse the quinoa under running water until it is clear. Boil the broth, add quinoa and simmer, covered, over low heat for about 15 minutes. Remove from the heat, drain if necessary and let cool.
2.
Rinse the peppers, cut in half, remove the seeds and white membranes and finely dice. Rinse the zucchini, trim, cut into quarters lengthwise and also cut into small cubes. Rinse the carrots, peel and slice into strips. Rinse, trim and cut the scallions into thin slices. Rinse the lemon in hot water, pat dry, grate the zest and squeeze the juice. Mix the vegetables with the quinoa and lemon zest in a large bowl. Stir in the oils and lemon juice and season with salt and pepper. Divide among serving bowls and serve garnished with parsley.
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