I am a huge salad lover, and this Black Quinoa Salad with Avocado and Tomatoes makes a great meal rich in protein, healthy fats and it’s vegan and gluten free. I love quinoa because of it’s nutritional benefits, it’s high amount of protein, perfect on a vegan diet, and because it is super simple to prepare and good with everything you put in. It’s my kitchen lifesaver!
Further Food Nutritionist Commentary:
By Katie Bishop, MS, Nutritionist
Black Quinoa Salad (vegan)
120 grams or 1/2 cup black quinoa
240 grams or 1 cup water
15 cherry tomatoes (halved)
1 small avocado (cut in cubes)
1 pre-cooked beet (cut in cubes)
1/2 cup of sunflower seeds (toasted)
4 leaves of basil
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
- In a small saucepan, combine the quinoa and water.
- Bring to a boil, then cover and turn down to simmer until all the water has been absorbed. It usually takes about 10 to15 minutes. Let the quinoa cool for 5 minutes.
- In a bowl add cherry tomatoes and avocado together with quinoa, olive oil and salt and toss well.
- Serve on a dish and top with sunflower seeds, beet and basil leaves.
Per Serving: Calories: 352; Total Fat: 23g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 314mg; Potassium: 612mg; Carbohydrate: 29g; Fiber: 8g; Sugar: 7g; Protein: 6g
Nutrition Bonus: Vit C: 165%; Vit A: 128%; Iron: 23%
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