Quinoa tomato salad with parsley

Quinoa tomato salad with parsley

For a low-carb dinner

Intermediate
25 mins
Musclebuilding

Nutritional value: per portion

Calories 86 kcal
per 100 g
Carbs 10 g
per 100 g
Protein 3 g
per 100 g
Fat 3 g
per 100 g

Ingredients:
person

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.

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.