Quinoa salad with green beans and sweet potato
finished with egg, fried garlic and an agave-balsamic vinaigrette
A complete salad, rich in carbohydrates and proteins. Ideal to recharge your energy levels after a day full of activity!
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Nice and quick!
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Gluten-free
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
milk, egg
Utensils:
Ingredients
Sweet potato
Plum tomato
Mix of green leaves
Garlic
Quinoa
Feta cheese
Cooked peas
Green beans
Agave-balsamic vinaigrette
Egg
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:
3318
793
35
12
93
16
11
29
249
709
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Bring water to a boil in 2 medium-size pots. Add salt to taste. Rinse the quinoa in a bowl, drain the water and set aside. Peel the sweet potato and cut it into cubes of approx. 1cm. Place them in one of the pots and cook them for approx. 12 minutes from the moment the water boils. Once the water boils, add the eggs and cook them for 10 minutes. Remove them from the pot, let them cool down under tap water and peel them. Set aside.
2.
Remove the ends of the green beans and cut them in half. Cook them in the other pot for 4 minutes or until tender. Remove from the pot and set aside. Add the quinoa to the same pot and let it cook for 12 minutes. Drain the water, let it cool down and set aside.
3.
Cut the tomato in half and then into slices. Crumble the feta cheese. Chop the mix of green leaves. Wash the peas. Cut the garlic into thin slices. Heat 2 tablespoons of oil in a frying pan and add the garlic. Sauté and once they start to take on a slight colour, turn off the heat.
4.