Clearcals

Serving Size 1 Small Cup (100 g)
Calories109.7 kcal
Carbs9.4 g (37.8 kcal)
Protein2.0 g (8.1 kcal)
Fats7.1 g (63.8 kcal)

Quinoa Pazhangal Salad recipe

Name: Quinoa Pazhangal Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 10 Milliliter of Vinegar; 1 Table Spoon of Olive oil; 1 Tea Spoon of Sugar; 30 Grams of Quinoa; 50 Grams of Cucumber, green, short; 50 Grams of Avocado fruit; 1 Table Spoon of Lemon juice; 50 Grams of Mango ripe banganapalli; 50 Grams of Water melon dark green; 1 Tea Spoon of Pepper, black; 0.5 Tea Spoon of Salt; 60 Milliliter of Water

Quinoa Pazhangal Salad is a good source of dietary fiber, manganese, and an excellent source of vitamin C and vitamin D. HINT: It helps in improving bone health and boosting immunity.

Cooking time: 10 minutes

Serves: 3 persons

Ingredients

Vinegar

10 Milliliter

Olive oil

1 Table Spoon

Sugar

1 Tea Spoon

Quinoa

30 Grams

Cucumber, green, short

50 Grams

Avocado fruit

50 Grams

Lemon juice

1 Table Spoon

Mango ripe banganapalli

50 Grams

Water melon dark green

50 Grams

Pepper, black

1 Tea Spoon

Salt

0.5 Tea Spoon

Water

60 Milliliter

Instructions

Wash and chop the fruits

Wash the fruits thoroughly, chop them.

Cook the quinoa

Cook the quinoa like rice. 1-part quinoa to 2 parts of water. After quinoa and water come to a boil reduce heat to medium-low, cover, and simmer until all the water has been absorbed, this will take about 12 minutes. Set aside to cool.

For the dressing

Add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside.

Mix the ingredients

In a salad bowl layered all the ingredients, watermelon, mango , cucumber, avocado sprinkle the quinoa and drizzle the salad dressing. Serve it.

Nutrition Label