Quinoa salad with garlic bread
Quinoa is both delicious and versatile. This quick recipe is a vegetarian winner bursting with flavour.
Cooking time15 minutes
Prep time15 minutes
Servings2 portions
Ingredients
- 20 grams Flora ProActiv Buttery
- 100 grams quinoa
- 30 grams flaked almond
- 60 grams dried apricots finely chopped
- 100 grams pomegranate seeds
- 120 grams chickpeas drained and rinsed
- 1/2 orange juiced zested
- 1/2 tsp white wine vinegar
- ground black pepper
- 1 clove garlic crushed
- 2 slices crusty wholemeal bread
- fresh coriander to garnish
Nutritional facts
| Energy (kcal) | 635 kcal |
| Energy (kJ) | 2666 kJ |
| Protein (g) | 23.3 g |
| Carbohydrate incl. fibre (g) | 120.8 g |
| Carbohydrate excl. fibre (g) | 79.8 g |
| Sugar (g) | 25.0 g |
| Fibre (g) | 15.5 g |
| Fat (g) | 21.3 g |
| Saturated fat (g) | 3.0 g |
| Unsaturated fat (g) | 12.6 g |
| Monounsaturated fat (g) | 6.7 g |
| Polyunsaturated fat (g) | 6.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 193 mg |
| Salt (g) | 0.84 g |
| Vitamin A (IU) | 1214 IU |
| Vitamin C (mg) | 29.0 mg |
| Calcium (mg) | 218 mg |
| Iron (mg) | 8.90 mg |
| Potassium (mg) | 1503 mg |
Instructions
- Cook the quinoa as per packet instructions, and set aside to cool.
- Mix the quinoa, flaked almonds, apricots, pomegranate seeds, chickpeas and black pepper in a large bowl.
- Stir the orange juice and zest, vinegar and black pepper through the salad mixture.
- Rub two slices of bread with garlic. Toast until brown, then spread each slice with half of the Flora ProActiv Buttery.
- Serve the salad with the garlic bread and enjoy!