742
Calories
25g
Protein
43g
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:
- Olive oil - 10 ml (2 tsp)
- Lemon juice - 10 ml (2 tsp)
- Tahini - 5 g (1 tsp)
- Tomato - 100 g (1 whole)
- Quinoa, dry - 45 g
- Avocado - 140 g (1 whole)
- Peach - 110 g
- Herbs - 20 g (4 tbsp)
- Grapefruit - 50 g
- Salt and black pepper - 0.3 g (1 pinch)
- Red beans, canned - 150 g (1 cup)
How to make:
- Cook the quinoa with double the volume of water and a pinch of salt for approximately 20 minutes. Leave aside to cool when cooked
- Finely chop the fresh herbs
- Drain and rinse the beans and chop the avocado into bite-sized chunks
- Arrange the beans, quinoa, herbs and avocado in a large bowl and add salt and pepper to taste. Drizzle over some extra virgin olive oil and serve
- For fruit assortment: slice fruits and drizzle over a little tahini. Serve for dessert
