Breakfast quinoa salad

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Breakfast quinoa salad

7
Breakfast & Brunch|Mediterranean
Servings
4
Prep   10 min
Cook   20 min
Other   30 min (Cooling)
  • Quinoa, uncooked, 1 cup(s), rinsed and drained
  • Lime, 4 lime(s), juiced
  • Cinnamon, ground, 2 tsp(s)
  • Pumpkin seeds (pepitas), 4 tbsp(s)
  • Almonds, unsalted, 4 tbsp(s), sliced
  • Low-fat cottage cheese, 1%, 2⅔ cup(s)
  • Apple, 4 small, thinly sliced into rounds

Method

Rinse quinoa and cook according to packet directions until the water has evaporated and the quinoa is just tender. Transfer to a bowl and refrigerate until cool.

Combine the lime juice and cinnamon and stir into the quinoa. Stir in pumpkin seeds and almonds. Divide between four serving bowls and top each with 2/3 cup cottage cheese and 1 sliced apple.

Nutrition facts per serving
Makes 4 servings

Food Groups

V
Vegetables
0
F
Fruits
1.6
C
Carbohydrates
2.2
PD
Protein/Dairy
1
Ft
Fats
2.1
S
Sweets
0

Nutrition Facts

Calories459
Total Fat12.7 g
- Saturated Fat2.3 g
Cholesterol6 mg
Sodium489 mg
Total Carbohydrate62.9 g
- Dietary Fiber10.5 g
- Total Sugars21.2 g
-- Added Sugars0 g
Protein29.5 g

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