Quinoa Confetti

Name: Quinoa Confetti with asparagus and broccoli
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup Grain Quinoa; 1/4 uni White Onion; 350 gr Brocollis; 300 gr Asparagus; 2 hand Soy Spouts; to taste Olive Oil; to taste Sea Salt

with asparagus and broccoli

A quinoa salad with several vibrant vegetables, which can be a main vegetarian dish or a side dish.

By Joana Moura

For 4 people Plant Based Paleo Diet

25 min

222 kcal

4 doses

Easy

2.84€ / per dose

11.35€ / recipe

Ingredients

Asparagus

300 gr

Brocollis

350 gr

Grain Quinoa

1 cup

Soy Spouts

2 hand

White Onion

1/4 uni

(25 gr)

You will also need:

The following ingredients will not be added to your grocery list.

Olive Oil

to taste

Sea Salt

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

222 kcal

931 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.

Preparation Instructions

01

Rinse the quinoa thoroughly in water to remove the bitterness and drain in a wire drawer.

02

Place quinoa in cold water and bring to the boil, bring to the boil and bake 12 min. When cooked, cover the pan and let stand 5 min.

03

While quinoa is baking take the time to prepare the vegetables. Chop 1/4 onion, wash and cut broccoli and asparagus into small portions (broccoli use only foil and set aside portion of soup stalks; asparagus cut into 3cm pieces, discarding the hardest ends).

04

Put a large skillet over the heat, add a drizzle of olive oil and the chopped onion, let it brown. Add the broccoli and asparagus and sauté about 5 min. Add quinoa and mix well. Season with salt flower.

05

Serve the quinoa with sprouts or sprouts as topping.

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