Quinoa Salad with Pineapple, Avocado and Edamame

This light and healthy quinoa salad with edamame beans, pineapple and avocado is a great addition to any picnic or brunch buffet.

Ingredients for 2 portions:

100 g Quinoa

1/2 Fresh pineapple

1/2 Avocado

200 g Frozen Edamame beans (with shells)

2 Tablespoons Light soy sauce

1 Tablespoon Rice vinegar

1 Tablespoon Lemon juice

Total time: 30 minutes

Place the quinoa in a sieve and rinse thoroughly with cold water. Bring 300 ml of water to boil in a small sauce pan and cook the quinoa for 12-15 minutes, the water should be completely absorbed. Boil the frozen edamame beans in lightly salted water for about 5 minutes, let them cool slightly and shell them. Peel the avocado and pineapple and cut them into bite-sized cubes. To make the dressing, mix the soy cause with the vinegar and lemon juice. Once cooled, mix the quinoa, edamame beans, pineapple, avocado and sauce. Keep the salad cool until serving.

Quinoa Salad with Pineapple, Avocado and Edamame
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
499 calories
76 g
0 g
15 g
21 g
1 g
458 g
914 g
26 g
0 g
9 g
Nutrition Facts
Serving Size
458g
Servings
2
Amount Per Serving
Calories 499
Calories from Fat 131
% Daily Value *
Total Fat 15g
24%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 914mg
38%
Total Carbohydrates 76g
25%
Dietary Fiber 15g
60%
Sugars 26g
Protein 21g
Vitamin A
4%
Vitamin C
208%
Calcium
12%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100 g Quinoa
  2. 1/2 Fresh pineapple
  3. 1/2 Avocado
  4. 200 g Frozen Edamame beans (with shells)
  5. 2 Tablespoons Light soy sauce
  6. 1 Tablespoon Rice vinegar
  7. 1 Tablespoon Lemon juice
Instructions
  1. Place the quinoa in a sieve and rinse thoroughly with cold water.
  2. Bring 300 ml of water to boil in a small sauce pan and cook the quinoa for 12-15 minutes, the water should be completely absorbed.
  3. Boil the frozen edamame beans in lightly salted water for about 5 minutes, rinse with cold water and shell them.
  4. Peel the avocado and pineapple and cut them into bite-sized cubes.
  5. To make the dressing, mix the soy sauce with the vinegar and lemon juice.
  6. Once cooled, mix the quinoa, edamame beans, pineapple, avocado and sauce.
  7. Keep the salad cool until serving.
beta
calories
499
fat
15g
protein
21g
carbs
76g
more
Von Vegan http://www.vonvegan.com/

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