Light And Refreshing
Spinach Salad with Quinoa, Shrimp, and Grapefruit
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
400
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 66.1 μg | (110 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 140 μg | (70 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 277 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅛ cups Quinoa
- 1 ⅔ cups vegetable stock
- 2 Grapefruit (filleted, juice retained)
- olive oil
- 12 King prawn (peeled, entrails removed, ready to cook)
- 3 cups fresh, young Spinach
Preparation steps
1.
Wash the quinoa under running water until it runs clean. Bring the stock to the boil. Add the quinoa, cover and simmer on a medium heat for around 15 min. Remove from the heat and drain and quench if necessary.
2.
Mix together 2 tbsp grapefruit juice with 3 tbsp oil and season with salt and ground black pepper.
3.
Fry the prawns in 2 tbsp hot oil for 2-3 min. Season with salt and ground black pepper and remove from the heat.
4.
Mix together the quinoa, spinach, grapefruit fillets and the prawns. Drizzle with the dressing and serve in bowls.
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