Crunchy Cabbage & Carrot Quinoa Salad
-
Brew time
mins -
Chill time
mins -
Cooking Time
mins -
Difficulty
-
Freeze time
mins -
Makes
-
Marinate time
mins -
Oven time
mins -
Prep time
mins -
Serves
people -
Total time
mins -
Wait time
mins
Crisp, fresh and crunchy. This easy to make quinoa salad tastes is great with almonds and dollops of new Hellmann's Sesame & Soy Dressing
Ingredients
- 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
Method
- 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.