Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok

Covid-19 Updates for Our Customers. Learn More

Covid-19 Updates for Our Customers. Learn More

Nutty Quinoa Salad with Avocado and Greek Yogurt https://www.metro.ca/userfiles/image/recipes/salade-de-quinoa-aux-noix-avec-avocat-et-yogourt-grec-oikos-a-la-figue-7345.jpg PT20M PT00M PT20M
For the vinaigrette, combine the yogurt, juice, honey, mustard, and salt. Set aside.Sauté the Brussels sprouts with the butter in a hot pan until they are soft. Set aside.Combine the salad ingredients in a large salad bowl. Drizzle some vinaigrette on top and gently toss. Serve immediately.Note: This dish can be a meal in itself or a delicious side for roasted salmon or halibut, chicken, or steak.Source: Metro
4
5 1 5 5
2-3 cups (500-750 mL) cooked quinoa (red, black or golden) 1/4 cup (60 mL) pumpkin seeds 1/2 cup (125 mL) nuts of your choice: pecans, almonds or walnuts 1/4 cup (60 mL) pomegranate arils 1 avocado thinly sliced 1/2 cup (125 ml) Brussels sprouts halved 1 tablespoon (15 ml) salted butter 1/2 cup (125 ml) apple juice 1/4 cup (60 mL) honey or maple syrup 1/4 cup (60 ml) old fashioned Dijon mustard
Nutty Quinoa Salad with Avocado and Greek Yogurt

Nutty Quinoa Salad with Avocado and Greek Yogurt

Rate this recipe
1 Vote
4
servings
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2-3 cups
    (500-750 mL)
    cooked quinoa (red, black or golden)
  • 1/4 cup
    (60 mL)
    pumpkin seeds
  • 1/2 cup
    (125 mL)
    nuts of your choice: pecans, almonds or walnuts
  • 1/4 cup
    (60 mL)
    pomegranate arils
  • 1
    avocado thinly sliced
  • 1/2 cup
    (125 ml)
    Brussels sprouts halved
  • 1 tablespoon
    (15 ml)
    salted butter
  • plain Greek yogurt

  • 1/2 cup
    (125 ml)
    apple juice
  • 1/4 cup
    (60 mL)
    honey or maple syrup
  • 1/4 cup
    (60 ml)
    old fashioned Dijon mustard
  • 1 tablespoon
    (15 mL)
    sea salt
Imprimer ma sélection

Preparation

For the vinaigrette, combine the yogurt, juice, honey, mustard, and salt. Set aside.

Sauté the Brussels sprouts with the butter in a hot pan until they are soft. Set aside.

Combine the salad ingredients in a large salad bowl. Drizzle some vinaigrette on top and gently toss. Serve immediately.

Note: This dish can be a meal in itself or a delicious side for roasted salmon or halibut, chicken, or steak.

Source: Metro

Source : Danone

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.