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Black Quinoa Superfood Salad + Kale Pesto

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE STRENGTH
GROUP SALADS
SERVES 4

INGREDIENTS

Main
quinoa (400g cooked weight)
135g
purple sprouting broccoli, cut in half (or into bite-sized chunks)
400g
fine beans (trimmed)
200g
frozen edamame beans
300g
bag baby spinach
80g
cherry tomatoes (oven dried) – yields 200g
400g
salt
2g
pepper
0.5g
Kale pesto
pine nuts, toasted
20g
Parmesan (or vegetarian alternative), coarsely grated
20g
garlic clove
½
extra-virgin olive oil
20ml
water
70ml
kale
40g
salt
1.0g
pepper
0.5g

METHOD

Wash and halve the cherry tomatoes and oven dry for 2-3hrs on a very low heat.
Cook the quinoa, drain and allow to cool naturally.
Blanch the broccoli and both beans.
Make the kale pesto.
Arrange in a salad box with the pesto in a 1oz pot.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 422g
% RNI
Energy kJ
371
4%
1565
18%
89
4%
375
18%
3.8g
5%
16.2g
23%
0.6g
3%
2.7g
13%
1.6g
1%
6.9g
7%
Salt
0.22g
1%
0.94g
15%
Protein
5.2g
-
22.0g
-
Carbohydrates
6.8g
0
28.7g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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