Breakfast Salad

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins Servings: 2 Best Season: Suitable throughout the year


This recipe is high in fiber, which will help lowering cholesterol and glucose levels. Rich in Iron, which is a mineral our body needs for growth and development.




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  1. Let's cook the quinoa.

    Prepare the quinoa in advance, according to the package instructions. Bake the sweet potatoes as desired.

  2. Chop the vegetables.

    Peel and thinly slice the beets. Thinly slice the radishes. Peel and grate the cucumber. Slice avocado. Chop cilantro.

  3. Let's make the dressing.

    Place all ingredients in a blender and mix until you have the consistency you want.

  4. Serve.

    To serve, place the salad greens in a bowl. Arrange small piles of each vegetable and the quinoa. Drizzle with dressing.

  5. Store.

    Store the rest of the dressing in a closed container in the refrigerator for about 2-4 days.

Nutrition Facts

Serving Size

Servings 2

Amount Per Serving
Calories 1000
Calories from Fat
% Daily Value *
Total Fat 57.6g89%
Saturated Fat 11.9g60%
Trans Fat g
Cholesterol 186mg62%
Sodium 209mg9%
Potassium 2343mg67%
Total Carbohydrate 101.2g34%
Dietary Fiber 24.8g100%
Sugars 14.4g
Protein 29.9g60%

Vitamin A %
Vitamin C %
Calcium 11%
Iron 68%
Vitamin D 88%
Vitamin E %
Vitamin K %
Thiamin %
Riboflavin %
Niacin %
Vitamin B6 %
Folate %
Vitamin B12 %
Biotin %
Pantothenic Acid %
Phosphorus %
Iodine %
Magnesium %
Zinc %
Selenium %
Copper %
Manganese %
Chromium %
Molybdenum %
Chloride %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Average cost of recipe per serving: $5.79

Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.

Adapted from:

View the Recipe Card from Recipe Club here: ENG | SPA

Keywords: quinoa, sweet potato, beet, radish, avocado, pepita
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