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Ingredients
US|METRIC
4 SERVINGS
- 200 grams quinoa (1 cup + 1 tbsp, I used three-colour quinoa, but regular is fine)
- 1 vegetable stock (cube, crumbled, or 1 heaped tsp of bouillon powder for gluten free)
- 70 grams baby spinach
- 1 avocado (ripe, peeled and de-stoned and roughly chopped)
- 1/2 tsp. lemon juice
- 1/2 clove garlic (peeled and minced)
- 1 pinch salt (and pepper)
- 70 grams salad leaves
- 2 cooked chicken breasts (I like to use the meat from a whole roasted chicken, cut into slices)
- 1/4 red onion (peeled and sliced)
- 10 cherry tomatoes (sliced in half)
- 100 grams feta (crumbled)
- 1 bunch fresh parsley (chopped)
- vinaigrette (Lemon)
- 2 lemons
- 100 mL virgin olive oil (extra-)
- 1/4 tsp. dried oregano
- salt
- pepper
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium660mg28% |
| Potassium1030mg29% |
| Protein15g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber13g52% |
| Sugars5g |
| Vitamin A60% |
| Vitamin C130% |
| Calcium25% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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