Quinoa tomato salad with parsley
For a low-carb dinner
Intermediate
25 mins
Musclebuilding
Nutritional value: per portion
1 medium slice
Calories
86
kcal
per 100 g
per 100 g
Carbs
10
g
per 100 g
per 100 g
Protein
3
g
per 100 g
per 100 g
Fat
3
g
per 100 g
per 100 g
Ingredients:
person
persons
40 g | quinoa |
100 g | cherry tomatoes |
50 g | yoghurt (1.5% fat) |
125 ml | vegetable stock |
1/2 bunch of | parsley |
1 | spring onion |
1 tbsp | olive oil |
2 tbsp | lemon juice |
Preparing the quinoa tomato salad with parsley
- Boil the vegetable stock. Rinse the quinoa with hot water, sprinkle it in and let is simmer on a low heat for 15 min., then let it cool.
- While it cools, wash your parsley, remove the stems and finely chop. Wash, clean and cut the spring onions into fine rings. Wash and quarter the cherry tomatoes.
- Mix the lemon juice and olive oil with a good pinch of salt, some chilli powder and cumin for a marinade. Mix the tomatoes, spring onions and parsley into the quinoa and spice with the marinade.
- To finish, mix your yoghurt until it is smooth and spice with salt and chilli powder. Serve the yoghurt with the quinoa salad.
Products you can use:
Tip:
Quinoa, also known as ‘the gold of the Incas’ is the perfect plant-based source of protein that contains all 9 essential amino acids. It is also rich in essential vitamins & minerals.
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