Quinoa salad with spinach, dates and cherry tomatoes
finished with almonds and an agave, lemon and cinnamon dressing
A delicious combination of nutritious ingredients that will delight you with every bite. The taste is enhanced by chickpeas and sun-dried tomatoes.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
tree nut
Utensils:
Ingredients
Quinoa
Cooked chickpeas
Spinach
Dates
Almonds
Sun dried tomatoes
Cherry tomatoes
Agave syrup
Lemon
Turmeric powder
Cinnamon powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3234
773
42
5
88
24
15
20
0
88
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the quinoa in a bowl with plenty of water and rub it between your hands. Repeat this process while renewing the water twice. Drain the water and cook the quinoa in a pot with 3 parts of water for 1 part of quinoa. Let it simmer for 10 minutes. Drain the water and let it cool down.
2.
Soak the sun-dried tomatoes in a glass of hot water for 10 minutes. Drain the water and cut them into thin strips.
3.
Wash the vegetables. Cut the cherry tomatoes in half. Chop the spinach. Cut the dates into thin strips. Drain and wash the chickpeas. Chop the almonds and sauté them in a pan for 2 minutes until toasted.
4.
For the dressing: mix the juice of half a lemon, 5 tablespoons of olive oil, the agave syrup, the cinnamon powder and turmeric powder in a bowl until everything is nicely integrated. Season to taste.
5.