Quinoa Fruit Salad

4 Reviews
50% would make this recipe again

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Soaking : 1 h Preparation : 10 min Cooking : 15 min
130 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

3 tbsp quinoa 30 g
1/3 cup water 85 mL
1 oranges 180 g
4 tsp lemon juice, freshly squeezed 1/2 lemon
1 tsp canola oil 5 mL
1 tsp balsamic vinegar 5 mL
1 kiwis 90 g
2 tbsp blueberries 16 g
2 tbsp fresh mint, chopped 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Place the quinoa in a fine strainer and hold it under cold running water until the water runs clear, then drain well. Put the drained quinoa in a pot with the water and salt to taste. Bring to a boil, then reduce to a simmer. Cover and cook until the grains are translucent and the germ has spiralled out from each grain, about 15 minutes. Let it cool down 10 minutes.
  2. Squeeze half of the oranges. Pour the juice in a small bowl, add the lemon juice, oil and balsamic vinegar. Mix well and pour over the cooked quinoa. Mix everything gently, cover and chill for about 1 hour.
  3. Peel the remaining oranges and separate into segments. Peel the kiwi and cut into segments. Wash the blueberries
  4. Add the fruits and chopped mint to the quinoa just before serving. Gently toss, add salt and pepper, garnish with mint leaves and serve.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

130

Fat

3 g

5 %

Saturated 0.3 g
+ Trans 0.1 g

2 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

24 g

8 %

Fibre

3 g

14 %

Sugars

11 g

Net Carbs

21 g

Protein

3 g

Vitamin A

4 %

Vitamin C

129 %

Calcium

5 %

Iron

10 %

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin C, Vitamin K
Good source of  :
Folacin, Magnesium, Manganese, Potassium
Source of  :
Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Sodium, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 1
Fats ½

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Reviews

4 Reviews (4 with rating only) 50% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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