Vegetable salad with quinoa
Composition / ingredients
6
servings:
Cooking method
Rinse the quinoa thoroughly and cook according to the instructions on the package, cool. Chop the almonds and fry in a dry frying pan for 2 minutes.
Peel the cucumber, cut it in half lengthwise, remove the seeds with a spoon, cut the pulp across in small pieces.
Cut the cherry in half. Finely chop the onion and mint leaves.
Mix all the prepared ingredients, add raisins, season with salt, pepper, olive oil and lime juice to taste. Let it brew a little, garnish with mint leaves and serve.
Peel the cucumber, cut it in half lengthwise, remove the seeds with a spoon, cut the pulp across in small pieces.
Cut the cherry in half. Finely chop the onion and mint leaves.
Mix all the prepared ingredients, add raisins, season with salt, pepper, olive oil and lime juice to taste. Let it brew a little, garnish with mint leaves and serve.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Almonds nuts - 609 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Ground black pepper - 255 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Green onion - 19 kcal/100g
- Olive oil - 913 kcal/100g
- Table salt - 0 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Lime juice - 10 kcal/100g
- Quinoa - 368 kcal/100g
