Breakfast Salad
Breakfast Salad
Description
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.
Ingredients
Dressing
Instructions
-
Let's cook the quinoa.
Prepare the quinoa in advance, according to the package instructions. Bake the sweet potatoes as desired.
-
Chop the vegetables.
Peel and thinly slice the beets. Thinly slice the radishes. Peel and grate the cucumber. Slice avocado. Chop cilantro.
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Let's make the dressing.
Place all ingredients in a blender and mix until you have the consistency you want.
-
Serve.
To serve, place the salad greens in a bowl. Arrange small piles of each vegetable and the quinoa. Drizzle with dressing.
-
Store.
Store the rest of the dressing in a closed container in the refrigerator for about 2-4 days.
Servings 2
- Amount Per Serving
- Calories 1000
- % Daily Value *
- Total Fat 57.6g89%
- Saturated Fat 11.9g60%
- Cholesterol 186mg62%
- Sodium 209mg9%
- Potassium 2343mg67%
- Total Carbohydrate 101.2g34%
- Dietary Fiber 24.8g100%
- Sugars 14.4g
- Protein 29.9g60%
- Calcium 11%
- Iron 68%
- Vitamin D 88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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: www.acouplecooks.com
View the Recipe Card from Recipe Club here: ENG | SPA
