Power Salad with Spiced Quinoa by @cuisinovia

40 min
Medium

4 servings

🌾

100 g

Quinoa

🫒

45 ml

Olive Oil

🎃

25 g

Pumpkin Seeds

🌻

25 g

Sunflower Seeds

🌶️

2.5 ml

Black Pepper

🧄

5 ml

Garlic Powder

🌶️

1.3 ml

Chili Powder

🧂

1.5 g

Salt

🌶️

Pepper

🥬

5

Lettuce Hearts

🌶️

4 radishes

Radishes

🥑

2 avocados

Avocado

🧅

1

Spring Onion

🍅

200 g

Cherry Tomatoes

🌿

Mint

🧀

100 g

Feta

🫒

80 ml

Olive Oil

🍋

1 lemon

Lemon Zest

🍋

60 ml

Lemon Juice

🫘

15 ml

Tahini

🍯

5 ml

Honey

🌿

4 g

Parsley

🌿

1 tbsp

Mint

🧄

1

Garlic Clove

💧

580 ml

Water

💧

500 ml

Water

Preparation Steps

  1. Step 1/11

    Add 100 g quinoa, 500 ml water, and a pinch of salt to a saucepan. Bring to a boil on the stovetop.

    quinoa
    water
    salt
    🧪measuring jug
    🥄measuring spoons

  2. Step 2/11

    Cook the quinoa for 15 minutes until tender. Drain it thoroughly through the fine-mesh strainer.

    quinoa
    🫗fine-mesh strainer

  3. Step 3/11

    Heat 3 tbsp olive oil in the non-stick frying pan over high heat. Add the drained quinoa.

    olive oil
    quinoa
    🍳non-stick frying pan
    🥄measuring spoons

  4. Step 4/11

    Sauté the quinoa for about 5 minutes, stirring regularly. Continue until all excess moisture evaporates.

    quinoa
    🍳non-stick frying pan
    🥄wooden spoon

  5. Step 5/11

    Add 25 g pumpkin seeds, 25 g sunflower seeds, black pepper, garlic powder, chili powder, and salt. Sauté for 2 to 3 minutes.

    pumpkin seeds
    sunflower seeds
    black pepper
    garlic powder
    chili powder
    salt
    🍳non-stick frying pan
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/11

    Transfer the spiced quinoa mixture to a plate. Leave it to cool to room temperature.

    quinoa
    🍽️serving platter

  7. Step 7/11

    Add 80 ml olive oil for dressing, lemon zest, lemon juice, raw tahini, honey, parsley leaves, mint leaves, garlic clove, salt, and pepper to the small blender. Blend on high speed until emulsified.

    olive oil for dressing
    lemon zest
    lemon juice
    raw tahini
    honey
    parsley leaves
    mint leaves
    garlic clove
    salt
    black pepper
    🧪measuring jug
    🥄measuring spoons

  8. Step 8/11

    Add up to 60 ml water to the dressing. Blend briefly until it reaches a pourable consistency.

    water
    🧪measuring jug

  9. Step 9/11

    Arrange the lettuce hearts, sliced radishes, avocados, spring onion, and halved cherry tomatoes on the serving platter. Scatter the fresh mint over the vegetables.

    lettuce hearts
    radishes
    avocados
    spring onion
    cherry tomatoes
    fresh mint
    🔪chef's knife
    🪵cutting board
    🍽️serving platter

  10. Step 10/11

    Add the cooled spiced quinoa over the vegetables. Pour the dressing evenly over the salad.

    quinoa
    olive oil for dressing
    🍽️serving platter

  11. Step 11/11

    Sprinkle 100 g crumbled feta cheese over the salad. Serve immediately.

    feta cheese
    🍽️serving platter

Composition

Ingredients

Types

Grains, Oils, Nuts and Seeds, Spices, Seasonings, Vegetables, Fruits, Sweeteners, Liquids

Ingredients

Quinoa, Olive oil, Pumpkin seeds, Sunflower seeds, Black pepper, Garlic powder, Chili powder, Salt, Pepper, Lettuce hearts, Radishes, Avocado, Spring onion, Cherry tomatoes, Mint, Feta, Lemon zest, Lemon juice, Tahini, Honey, Parsley, Garlic clove, Water

Allergens

Seeds, Allium

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Pescatarian

Calories

590 kcal

Macro nutrients

Protein: 15g, Total Fat: 47g, Saturated Fat: 8g, Carbohydrates: 34g, Dietary Fiber: 10g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 230mg, Iron: 4.5mg, Magnesium: 185mg, Potassium: 930mg, Sodium: 420mg, Zinc: 3mg

Vitamins

Vitamin A: 250mcg RAE, Vitamin C: 37mg, Vitamin E: 5mg, Vitamin K: 140mcg, Folate: 125mcg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

fine-mesh strainer, non-stick frying pan, wooden spoon, chef's knife, cutting board, measuring spoons, measuring jug, serving platter

Appliances

stovetop, small blender

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Summer, Meal Prep, Picnic, Potluck

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Mediterranean, Middle Eastern Inspired

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Crunchy, Creamy, Crisp, Tender, Juicy

Flavors

Nutty, Tangy, Herby, Savory, Fresh, Peppery, Citrusy, Mildly Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the salad contains feta and fresh vegetables), fridge : 2 days (Store in an airtight container,Keep dressing separate when possible,Add avocado and feta just before serving for best texture), freezer : (Not recommended for the assembled salad,Cooked spiced quinoa may be frozen separately in an airtight container)