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Rainbow Power Greens Salad

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
GROUP SALADS
SERVES 4

INGREDIENTS

Salad
chopped purple cabbage
150g
apple cider vinegar
45ml
cooked black-eyed peas, no sugar/salt
550g
black / red quinoa (150g cooked weight)
50g
carrot, cut julienne
110g
olive oil
1 tbsp
garlic, minced
1 tsp
kale, washed and chopped
75g
rocket leaves
75g
Dressing
extra virgin olive oil
2 tbsp
rice white vinegar
1 tbsp
soy sauce, light
½ tbsp
honey
½ tbsp
sesame seed oil
1 tsp
clove garlic, minced
1
salt
2g
pepper
1g

METHOD

Cook the quinoa and allow to drain and cool on a tray – do not refresh under cold running water.
Heat a frying pan on high, add the cabbage and vinegar.
Stir until the cabbage is bright in colour and all vinegar has dissolved from pan (no more than 4 minutes). Allow to cool.
Put a clean pan back on heat, add a drizzle of olive oil, garlic and the chopped kale.
Stir-fry the kale for about 2 minutes or until garlic is fragrant and kale is bright in colour. Cool.
Lightly season the quinoa and black-eyed beans.
Arrange in sections on a bowl. Dress with the dressing.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per
% RNI
Energy kJ
511
6%
1535
18%
Energy kcal
122
6%
367
18%
4.8g
6%
14.4g
20%
0.7g
3%
2.2g
11%
2.0g
2%
6.1g
6%
0.23g
3%
0.70g
9%
Protein
5.4g
-
16.2g
-
Carbohydrates
13.2g
-
39.5g
-

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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