Quinoa "tricolore" salad by Claudia  Armani | Mealz

Quinoa "tricolore" salad

1 Servings

5 min Prep, 10 min Cook


Allergy Friendly


A very easy and quick quinoa to make, perfect as a side dish, quick bite or starter. As usual with quinoa, it can be cooked in advance, only to add fresh ingredients later. Suitable for vegan and vegetarians.

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Cooking Stages

    • Cook the quinoa in a pan according to the packet instructions, usually two cups of water for a cup of quinoa

    • Finely cut the rocket leaves, wash and cut the tomato and two third of the cucumber in small pieces, and put them in a bowl with a bit of sea salt.

    • For the dressing: put the left over cucumber in a blender with a little water and a dash of lemon juice.

    • When the quinoa is cooked, put it in the bowl with the rest of the vegetables, pour the dressing and add a little of olive oil. Stir and eat!

Nutrition Facts

Serving Size 393 g

Amount Per Serving
Calories 469 cals23%
% Daily Value*
Kilojoules 1963 kJ23%
Fat 7.5 g12%
Sodium 354.2 mg15%
Carbohydrate 84 g28%
Protein 18.4 g37%
*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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