The red quinoa in this salad provides plant-based proteins, all jam-packed with all the essential amino acids and antioxidants. And by combining it with cilantro, you’ll get a delicious Latin twist.
Nutrition Information (per serving): Calories: 205; Protein: 10 grams; Fat: 6 grams; Carbs: 31 grams
Recipe and photo from Flat Belly 365: The Gut-Friendly Superfood Plan by Manuel Villacorta, M.S., R.D.
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Makes 1 servings
Prep time
10 min.
Ingredients
- ½ cup red quinoa, cooked
- 8 asparagus spears, peeled and steamed, sliced
- 2 cups endives, sliced
- 6 cashews, chopped
- 2 Tbsp cilantro, chopped
- Olive oil, lemon, salt, and pepper for dressing
How to make it
In a medium sized bowl, add the quinoa, asparagus, endives, cashews, and cilantro. Toss well.
Add the lemon-mustard vinaigrette and dress well.
Serve with protein of choice (chicken, salmon or steak)
