• 2 Ways Salad
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INGREDIENTS


Quinoa Salad

Servings - 2 - 3

INGREDIENTS

Olive oil - 40 milliliters

Lemon juice - 1 tablespoon

Garlic - 1 teaspoon

Honey - 1 teaspoon

Vinegar - 1 teaspoon

Salt - 1 teaspoon

Black pepper - 1/2 teaspoon

Spinach - 150 grams

Cooked quinoa - 450 grams

Broccoli - 150 grams

Cherry tomato - 180 grams

Avocado - 140 grams

Beetroot - 160 grams

Spring onions - 20 grams

Sea salt - 1 teaspoon

Black pepper - 1/2 teaspoon

PREPARATION

1. In a bowl, add 40 milliliters olive oil, 1 tablespoon lemon juice, 1 teaspoon garlic, 1 teaspoon honey, 1 teaspoon vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper and mix it well. Keep aside.

2. In a mixing bowl, add 150 grams spinach, 450 grams cooked quinoa, 150 grams broccoli, 180 grams cherry tomato, 140 grams avocado, 160 grams beetroot, 20 grams spring onions, 1

teaspoon sea salt, 1/2 teaspoon black pepper, prepared mixture and mix all the ingredients well.

3. Serve.

Indian Chickpea Salad

Servings - 2 - 3

INGREDIENTS

Chickpeas - 500 grams

Water - 1600 milliliters, divided

Yogurt - 250 grams

Olive oil - 20 milliliters

Lemon juice - 1 tablespoon

Curry powder - 1 1/2 teaspoons

Garlic - 1 teaspoon

Salt - 3/4 teaspoon

Black pepper - 1/2 teaspoon

Coriander - 8 grams

Onions - 70 grams

Carrot - 80 grams

Cherry tomato - 150 grams

Bell pepper - 160 grams

Lettuce - 100 grams

Raisins - 65 grams

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