Blog Meal Plan Quinoa Salad with Toasted Hazelnut Salad and a Clementine Quinoa Salad with Toasted Hazelnut Salad and a Clementine

Quinoa Salad with Toasted Hazelnut Salad and a Clementine

50 min Paleo Lunch Dairy freeGluten freeLactose free
596
Calories
16g
Protein
37g
Fat
64g
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:

  • Quinoa - 185 g
  • Olive oil - 20 ml (4 tsp)
  • Lemon juice - 35 ml (2.2 tbsp)
  • Salt and pepper - 0.6 g (2 pinch)
  • Parsley, chopped - 20 g (2 tbsp)
  • Tomato - 130 g
  • Hazelnut - 15 g (10 pcs)
  • Pea - 60 g
  • Green olive - 30 g (4 pcs)
  • Clementine - 74 g (1 whole)

How to make:

  1. Cook 65g dry weight of quinoa with twice the volume of water and a pinch of salt for approximately 25 minutes. Once almost cooked, turn off the heat and put the lid on the pan for 10 minutes, then fluff the quinoa up with a fork and put aside to cool
  2. Slice the olives, finely chop the parsley and chop the tomato
  3. Toast the hazelnuts under the grill for 3-5 minutes, ensuring that they don't burn. They chop them roughly
  4. Combine the olive oil and lemon juice in a bowl with a pinch of salt and pepper
  5. Combine all the ingredients in a large bowl and mix well

More recipes for you