Autumn Salad: Quinoa, Kiwis and Roasted Beets with Almonds

Name: Autumn Salad: Quinoa, Kiwis and Roasted Beets with Almonds
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 150 g Quinoa; 300 g Beet; 3 piece Kiwis; 80 g Walnuts; 20 ml Dijon mustard; 60 ml Olive oil; 20 ml White vinegar; 50 g Sliced almonds; 5 g Salt; 3 g Pepper

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~7-11 €

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Valeurs nutritionnelles

Score santé

Bon · /100

320 kcal

par portion

20 gProtéines

12 gLipides

32 gGlucides

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Etapes

1
Cook the quinoa according to package directions, drain and let cool.
15 min
2
Cut the beets into cubes, place on a baking sheet, drizzle with oil, salt and pepper, roast at 200°C for 25 minutes.
25 min
3
Prepare the dressing: whisk together mustard, vinegar and olive oil.
3 min
4
Peel and cut the kiwis into dice.
5 min
5
Lightly crush the walnuts and almonds.
2 min
6
In a large bowl, combine the quinoa, roasted beets and kiwis, pour the dressing over and toss gently.
3 min
7
Top with walnuts and almonds before serving.
1 min