Breakfast Quinoa Salad with almonds & Blueberries

Quinoa Salad with almonds & Blueberries
Source: Taste Magazine - Jan/feb 15

Serves 4 - prep 10 min Cooking 15 min

* For a nut free version, replace the nuts with flaxseeds and sunflower seeds.

135g (2/3 cup) quinoa, rinsed, drained
330ml (1 1/3 cups) water
2 navel oranges
1/2 teaspoon ground 
2 tablespoons pepitas
2 tablespoons natural almonds, 
125g fresh blueberries
190g (2/3 cup) natural 
yoghurt, to serve (optional)
Ground cinnamon, extra, to serve

Learn how to make it here

Per serve: 8g protein, 7g fat (1g saturated fat), 31g carbs, 6g dietary fibre, 232 cals (974Kj)

Vic Lic

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