top of page
Chicken Inasal with Quinoa Salad.jpeg

Quinoa, Pear, Walnut and Cranberry Salad

Frame (7).png

Total time: 20 minutes

Frame (7).png

Serves 4

Vector (8).png

5.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 ½ cup - Quinoa, cooked


½ pc - Small pear, brown, unpeeled, diced


¼ cup - Nuts, walnuts, coarsely chopped


40g - Cranberry, dried, sweetened, finely chopped


2 tb - Vinegar, cider


1 sachet - Sweetener, herbal extract powder from stevia leaf


2 tb - Oil, olive, extra virgin


¼ tsp - Pepper, black


1 dash - Salt, table


2 pcs egg - Eggs, chicken, whole, hard boiled, regular size, quartered

UTENSILS

Cooking pot with lid, Chopping board, Knife, Bowl

INSTRUCTIONS

1. Cook the quinoa according to the directions on the package.


2. Combine the cider vinegar, stevia powder, extra virgin olive oil, salt and pepper in a bowl. Mix well and set aside.


3. Combine the cooked quinoa, pear, walnut, cranberry in a bowl. Drizzle with the dressing and toss to combine evenly.


4. Scoop into the serving bowls and add two slices of a hard-boiled egg per serving. Serve immediately.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 199g

Frame (8).png

Energy (kcal)

354

Group 1629.png

Carbs (g)

32.7

Frame (9).png

Proteins (g)

9.3

Group 1630.png

Fats (g)

19.7

Vector (8).png

Fibre (g)

5.2

bottom of page