Quinoa with almonds and arugula

2 servings

30 minutes

Quinoa with almonds and arugula is a light and sophisticated salad that embodies the freshness and nutritional value of European cuisine. Quinoa, an ancient Incan grain, adds a pleasant nutty flavor and richness to the dish. Almonds provide a crunchy texture, while arugula adds a spicy bitterness that perfectly complements the acidity of lemon juice. Carrots, radishes, and cucumbers enhance the composition with juiciness and freshness. A dressing made from flaxseed oil and spices highlights the natural flavors of the ingredients. This salad is perfect for a light lunch or dinner and can also serve as a side dish for fish or poultry. With its wealth of vitamins and nutrients, it is not only tasty but also beneficial for health.

Energy value per serving

• Calories: 387.6
• Proteins: 15.4g
• Fats: 16.2g
• Carbohydrates: 41.6g

Ingredients

• Quinoa: 0.5 glass
• Almond: 50 g
• Arugula: 1 bunch
• Carrot: 1 pc
• Cucumbers: 2 pc
• Lemon: 0.3 pc
• Radish: 4 pc
• Salt: to taste
• Cold pressed flaxseed oil: to taste
• Ground black pepper: to taste

Cooking steps

1. Boil quinoa, adding salt and your favorite spices to taste, and let it cool.

   Required ingredients:

   • Quinoa: 0.5 glass
   • Salt:  to taste

2. Grate the carrot on a large grater, chop the radish and cucumber, and tear the arugula leaves.

   Required ingredients:

   • Carrot: 1 piece
   • Radish: 4 pieces
   • Cucumbers: 2 pieces
   • Arugula: 1 bunch

3. Add quinoa and almonds to the vegetables. Squeeze some lemon juice, add a spoon of fragrant oil, salt, and pepper. Mix and serve.

   Required ingredients:

   • Quinoa: 0.5 glass
   • Almond: 50 g
   • Lemon: 0.3 piece
   • Cold pressed flaxseed oil:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste