Last updated on Jan 13th, 2021 at 02:20 pm
Vegetarian recipe for a crunchy, seasonal Quinoa Salad
1 cup quinoa
100g baby spinach
2 tablespoons fresh chopped parsley
30g pecan nuts
50g red onion
150g green beans
20ml Weigh-Less Extra Virgin Olive Oil
20ml Weigh-Less Balsamic Vinegar
20ml maple syrup
Place the quinoa in a small pot along with two cups of water and 2.5ml salt.
Cover and cook on a low heat until all the water is evaporated and the quinoa is tender, 20 minutes.
Fluff with a fork and place in a large salad bowl. Add the baby spinach, diced onion, green beans, chickpeas and parsley. Top the salad with the crushed pecan nuts.
Whisk together the dressing ingredients and serve with salad.
1 Serve = 1 CC + 1 Veg + ½ Protein + 1½ Fat
Recipe provided by Weigh-Less, your guide to great health.