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Quinoa Confetti
Quinoa Confetti

Quinoa Confetti

with asparagus and broccoli

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

Joana Moura

By Joana Moura

For 4 people Plant Based Paleo Diet

25 min

220 kcal

4 doses

Easy

Ingredients
Asparagus

300 gr

Brocollis

350 gr

Grain Quinoa

1 cup

Soy Spouts

2 hand

White Onion

1/4 uni

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

220 kcal

921 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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