Quinoa, Pear, Walnut and Cranberry Salad
Total time: 20 minutes
5.2 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
2 ½ cup - Quinoa, cooked
½ pc - Small pear, brown, unpeeled, diced
¼ cup - Nuts, walnuts, coarsely chopped
40g - Cranberry, dried, sweetened, finely chopped
2 tb - Vinegar, cider
1 sachet - Sweetener, herbal extract powder from stevia leaf
2 tb - Oil, olive, extra virgin
¼ tsp - Pepper, black
1 dash - Salt, table
2 pcs egg - Eggs, chicken, whole, hard boiled, regular size, quartered
Cooking pot with lid, Chopping board, Knife, Bowl
1. Cook the quinoa according to the directions on the package.
2. Combine the cider vinegar, stevia powder, extra virgin olive oil, salt and pepper in a bowl. Mix well and set aside.
3. Combine the cooked quinoa, pear, walnut, cranberry in a bowl. Drizzle with the dressing and toss to combine evenly.
4. Scoop into the serving bowls and add two slices of a hard-boiled egg per serving. Serve immediately.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 199g