Photo: Anna Pelzer
Raw salad with baby beetroot and quinoa recipe
16 ingredients
20 min
4 people
openrecipes
A 'low carbon' raw salad, mixing together everything from young fennel to broad beans, red endive, and fresh herbs.
Estimated Nutrition (whole recipe, rough)
484
Calories
15g
Protein
18g
Fat
69g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Broad Bean | not in our table | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 young beetroots
- g young carrots
- 200 young fennel
- g podded peas
- 200 podded broad beans
- g wild rocket
- 100 red endive lettuce
- g cooked quinoa
- 100 chives
- g young basil leaves
- 25 young fennel tips
- g young parsley leaves
- 25 white wine vinegar
- g small wedge of lemon for juicing
- 200 virgin olive oil
- g sea salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes