Wash the quinoa well in a strainer and put it in a small pot. Add 2 times as much hot water (2 cups) and cook until the quinoa absorbs the water and softens. Set aside the cooked quinoa and let it cool down a little.
Zesty Lime Bowl (Vegan, gluten-free)
Zesty Lime Bowl (Vegan, gluten-free)
- Makes2 servings
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
- Calories725
- Made withSplenda Stevia Crystal
Ingredients
- 2 cups boiled drinking water
- 200 g boiled canned chickpeas
- 1 cup quinoa (140 g)
- ½ avocado
- 2 medium tomatoes
- 2 medium cucumber
- 1 handful finely chopped parsley
- 1 can canned corn (200 g)
For the lime vinaigrette
- ½ lime juice
- 1 tsp olive oil (50 g)
- 1 tsp mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp oregano
- 1 tbsp Splenda Stevia Crystal
Nutrition Info Per Serving
- % Daily Value*
- Energy725 kcal929.49%
- Total Fat38.30 g49.1%
- Total Carbohydrate85.71 g31.17%
- Fibre9.57 g34.18%
- Protein19.96 g39.92%
Instructions
1
2
Cut the tomatoes and cucumbers into cubes. Remove the core of the avocado and slice it thinly. Cut the parsley finely.
3
For the dressing, add lime juice, olive oil, mustard, spices and Splenda Stevia Crystal to a jar. Close the lid and shake well.
4
Put the quinoa in a large serving bowl and add 200 grams of boiled chickpeas, vegetables and canned corn. Finally, pour lime sauce over it and mix it well into the salad.
Zesty Lime Bowl made with Splenda Stevia Crystal is ready, bon appetit!
* If sugar was used instead of Splenda, 1 serving would be 750 calories.
Made with
Splenda Stevia Crystal
