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Autumn Vegetable and Berry Quinoa Salad
Autumn Vegetable and Berry Quinoa Salad

Autumn Vegetable and Berry Quinoa Salad
A refreshing and nutritious salad featuring seasonal vegetables and berries, perfect for a balanced lunch.
Autumn Vegetable and Berry Quinoa Salad
Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 500
    g
     gooseberries
  • 300
    g
     blackcurrants
  • 200
    g
     raspberries
  • 100
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     honey
  • 10
    g
     mint leaves
  • 1
    tsp
     salt
Preparation Time: 25 minutes
Autumn Vegetable and Berry Quinoa Salad
Instructions:
  1. Rinse the quinoa under cold water and cook according to package instructions. Let it cool.
  2. In a large bowl, combine cooked quinoa, peas, cucumbers, gooseberries, blackcurrants, and raspberries.
  3. Crumble feta cheese over the salad.
  4. In a small bowl, whisk together olive oil, lemon juice, honey, and salt to make the dressing.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Garnish with fresh mint leaves before serving.
Nutrition Per Serving 1418 g Per 100g
Energy 837 kcal 59 kcal
Protein 30 g 2.1 g
Fibre 20 g 1.4 g
Salt 2 g 0.1 g
Sugar 40 g 2.8 g
Carbohydrates 130 g 9.2 g
Fat 30 g 2.1 g
  • 150
    g
     quinoa
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 500
    g
     gooseberries
  • 300
    g
     blackcurrants
  • 200
    g
     raspberries
  • 100
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     honey
  • 10
    g
     mint leaves
  • 1
    tsp
     salt
1
Servings
0

Rinse the quinoa under cold water and cook according to package instructions. Let it cool.

In a large bowl, combine cooked quinoa, peas, cucumbers, gooseberries, blackcurrants, and raspberries.

Crumble feta cheese over the salad.

In a small bowl, whisk together olive oil, lemon juice, honey, and salt to make the dressing.

Pour the dressing over the salad and toss gently to combine.

Garnish with fresh mint leaves before serving.

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