708
Calories
28g
Protein
34g
Fat
73g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Spinach - 20 g (1 cup)
- Salt - 0.3 g (1 pinch)
- Olive oil - 10 ml (2 tsp)
- Zucchini - 130 g
- Tomato - 50 g (0.5 whole)
- Quinoa, cooked - 210 g
- Apple cider vinegar - 2 ml (0.5 tsp)
- Garlic powder - 0.3 g (1 pinch)
- Cashew nut - 50 g
- Peas - 130 g (1 cup)
- Dill - 5 g (1 tbsp)
- Fresh mint - 2 g (3 leaves)
How to make:
- Cook quinoa, as instructed on the packaging. Use salted hot water with a drop of olive oil - quinoa won't stick
- While the quinoa is cooking, cook or steam frozen peas, for 3-5 min
- Add peas to the cooked quinoa, top with greens and chopped tomatoes, and sprinkle with chopped cashew
- For the dressing - mix together apple cider vinegar, salt, a pinch of garlic powder, and a few tablespoons of water
