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Quinoa Salad

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp Flora Buttery
  • 1 medium onion, sliced
  • 200 g quinoa, rinsed and drained
  • 1 Knorr Vegetable Stock Pot
  • 500 ml water
  • 1 head broccoli cut into florets and blanched
  • 2 tbsp chopped parsley
  • 2 red chillies deseeded, finely chopped
  • 2 tbsp toasted flaked almonds
  • Juice of 1 lemon
  • 1 tbsp caster sugar
  • 1/4 tsp ground black pepper

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

274kcal

Energy (kJ)

1145kJ

Protein (g)

9.7g

Carbohydrate incl. fibre (g)

43.5g

Carbohydrate excl. fibre (g)

37.8g

Sugar (g)

5.9g

Fibre (g)

5.8g

Fat (g)

7.7g

Saturated fat (g)

1.4g

Unsaturated fat (g)

5.8g

Monounsaturated fat (g)

1.6g

Polyunsaturated fat (g)

2.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

474mg

Salt (g)

1.19g

Vitamin A (IU)

370IU

Vitamin C (mg)

49.3mg

Calcium (mg)

63mg

Iron (mg)

2.90mg

Potassium (mg)

576mg

Total

1097kcal

4582kJ

38.7g

174.1g

151.0g

23.5g

23.1g

30.6g

5.5g

23.3g

6.5g

8.0g

0.1g

0mg

1896mg

4.75g

1480IU

197.2mg

253mg

11.60mg

2304mg


  • 1 Heat Flora Buttery in a saucepan over medium-high heat. Add the sliced onion and cook for 5 minutes, until softened and starting to colour. Remove from heat and leave to cool.
  • 2 Place the quinoa into a separate saucepan and add the Knorr Vegetable Stock Pot and water. Bring to the boil, then simmer gently on low heat for 7-10 mins until quinoa just begins to pop and the outside is soft but the inside is still crunchy. Remove from heat, separate with a fork and leave to cool slightly.
  • 3 In a large bowl, add the cooked onion, broccoli florets, parsley, red chilli, toasted almonds and the quinoa. Mix well.
  • 4 In a small bowl mix the lemon juice, sugar and black pepper until the sugar has dissolved and drizzle over the quinoa just before serving. Serve warm with extra lemon wedges.