Crunchy Cabbage & Carrot Quinoa Salad

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Crisp, fresh and crunchy. This easy to make quinoa salad tastes is great with almonds and dollops of new Hellmann's Sesame & Soy Dressing
  • 200 g quinoa
  • 200 g carrots finely chopped
  • 100 g fresh green peas cooked and cooled
  • 150 g white cabbage finely chopped
  • 150 g red cabbage finely chopped
  • 3 spring onions
  • 100 g almonds roasted
  • 4 tbsps Hellmann’s Roasted Sesame Dressing
  • handful of coriander leaves finely chopped

Nutritional information

 

Amount per serving

Energy (kcal)

376kcal

Energy (kJ)

1574kJ

Protein (g)

14.3g

Carbohydrate incl. fibre (g)

48.3g

Carbohydrate excl. fibre (g)

38.3g

Sugar (g)

5.3g

Fibre (g)

10.0g

Fat (g)

15.7g

Saturated fat (g)

1.3g

Unsaturated fat (g)

13.3g

Monounsaturated fat (g)

8.5g

Polyunsaturated fat (g)

4.8g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

53mg

Salt (g)

0.13g

Vitamin A (IU)

8918IU

Vitamin C (mg)

38.6mg

Calcium (mg)

144mg

Iron (mg)

4.08mg

Potassium (mg)

819mg

  • 1 Cook the quinoa according to packet instructions, let it cool down.
  • 2 Mix the vegetables with the cooked quinoa.
  • 3 Add the roasted almonds and Hellmann’s Roasted Sesame Dressing. Top with the fresh coriander to serve.