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Breakfast quinoa salad
Breakfast & Brunch|Mediterranean
Servings
4
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
|
0 |
|
F
|
1.6 |
|
C
|
2.2 |
|
PD
|
1 |
|
Ft
|
2.1 |
|
S
|
0 |
Nutrition Facts
| Calories | 459 |
| Total Fat | 12.7 g |
| - Saturated Fat | 2.3 g |
| Cholesterol | 6 mg |
| Sodium | 489 mg |
| Total Carbohydrate | 62.9 g |
| - Dietary Fiber | 10.5 g |
| - Total Sugars | 21.2 g |
| -- Added Sugars | 0 g |
| Protein | 29.5 g |
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