20minutes
524Calories
13gProtein
1serving
The salad you make on Sunday for two days. Quinoa keeps its bite in the dressing, the vegetables stay fresh, and the avocado only joins just before eating.
Ingredients
Forserving
- 60 gQuinoa, raw
- 100 gTomato
- 100 gCucumber
- 80 gPeppers
- 50 gSweetcorn
- 60 gAvocado (½ piece)
- 15 gLemon juice (1 tbsp)
- 10 gOlive oil (1 tbsp)
- Parsley, salt, pepper
How to make it
- Rinse the quinoa, cook it in salted water for 15 minutes and let it cool.
- Dice the vegetables and mix with the quinoa, sweetcorn, lemon, oil, parsley, salt and pepper.
- Add the avocado only before eating.
One tip
A spoon of hummus or some fried tofu turns the salad into a main meal.
Nutrition per serving
| Calories | 524 |
|---|---|
| Protein | 13 g |
| Fat | 24 g |
| Carbs | 65 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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