Mixed Greens and Quinoa Salad
25 min
Easy
2 servings
🥦
200 g
Kale
200 g
Coleslaw
🥬
200 g
Lettuce
200 g
Quinoa
15 ml
Rice Wine Vinegar
15 ml
Balsamic Vinegar
15 ml
Olive Oil
0.5 g
Salt
0.5 g
Pepper
🍋
0.5
Lemon
Preparation Steps
Step 1/4
Chop the kale, lettuce and prepare the coleslaw.
Step 2/4
Cook quinoa in the Instant Pot.
Step 3/4
Mix vinegars, oil, salt, pepper and lemon to make the dressing.
Step 4/4
Combine all ingredients in a bowl and toss with the dressing.
Composition
Ingredients
Types
Vegetables, Grains, Condiments, Oils, Spices, Fruits
Ingredients
kale, coleslaw, lettuce, quinoa, rice wine vinegar, balsamic vinegar, olive oil, salt, pepper, lemon
Allergens
to inform
Dietetics
Dietary regimen
Vegetarian, Vegan, Gluten-free
Calories
300 kcal
Macro nutrients
Protein: 8g, Carbohydrates: 40g, Fat: 10g
Nutritional Information
Minerals
Iron: 4mg, Calcium: 100mg
Vitamins
Vitamin C: 30mg, Vitamin K: 100mcg
Preparation
Time Information
Preparation
10 minutes
Cooking
15 minutes
Overall
25 minutes
Difficulty
Level
Easy (1/4)
Steps
4 steps
Equipments
Utensils
knife, bowl, whisk
Appliances
Instant Pot
Type
Type
Type Of Dish
Starter, Main Course
Occasions
Lunch, Dinner
Origin
Source
Platform
to inform
Original Creator
to inform
Origin
Cuisine
International
Geographic
to inform
Various
Aspect
Texture
Crunchy
Flavors
Bitter, Sour
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours, fridge : 2 days, freezer :