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Quinoa Salad with Wild Strawberries and Gooseberries
Quinoa Salad with Wild Strawberries and Gooseberries

Quinoa Salad with Wild Strawberries and Gooseberries
A refreshing and nutritious salad packed with protein and antioxidants.
Quinoa Salad with Wild Strawberries and Gooseberries
Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 150
    g
     wild strawberries
  • 200
    g
     gooseberries
  • 100
    g
     spinach
  • 50
    g
     feta cheese
  • 30
    g
     walnuts
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 25 minutes
Quinoa Salad with Wild Strawberries and Gooseberries
Instructions:
  1. Rinse the quinoa under cold water.
  2. Cook the quinoa in a pot with double the amount of water until fluffy.
  3. Let the quinoa cool to room temperature.
  4. In a large bowl, combine the quinoa, wild strawberries, gooseberries, and spinach.
  5. Crumble the feta cheese over the salad.
  6. Add walnuts for crunch.
  7. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
  8. Drizzle the dressing over the salad and toss gently to combine.
  9. Serve immediately or chill for later.
Nutrition Per Serving 682 g Per 100g
Energy 795 kcal 117 kcal
Protein 20 g 2.9 g
Fibre 12 g 1.8 g
Salt 1 g 0.1 g
Sugar 12 g 1.8 g
Carbohydrates 80 g 11.7 g
Fat 45 g 6.6 g
  • 150
    g
     quinoa
  • 150
    g
     wild strawberries
  • 200
    g
     gooseberries
  • 100
    g
     spinach
  • 50
    g
     feta cheese
  • 30
    g
     walnuts
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Rinse the quinoa under cold water.

Cook the quinoa in a pot with double the amount of water until fluffy.

Let the quinoa cool to room temperature.

In a large bowl, combine the quinoa, wild strawberries, gooseberries, and spinach.

Crumble the feta cheese over the salad.

Add walnuts for crunch.

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

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

Serve immediately or chill for later.

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