Broad Bean and Quinoa Caprese Salad
View original ↗
Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (2)

Broad Bean and Quinoa Caprese Salad

NUTRITION · PER SERVING20M COOK
CAL 37%·PRO 76%
CARBS 70G38% OF CAL
20G FIBER0G ADDED0G INTRINSIC34G OTHER16G TOTAL SUGAR
FAT 36G43% OF CAL
17G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful summer salad of quinoa, broad beans, fresh vegetables, and mozzarella with a basil vinaigrette. Light, filling, and perfect for warm-weather meals.

mainbritishsaladvegetarian
View the full recipe on Kitchen Sanctuary →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 170 g (1 cup) dried quinoa and bulgur wheat mix
  • 1 veg stock cube
  • 400 g (14 oz) broad beans (fava beans) in their pods (this should give you approx. 1 cup (130g) shelled beans )
  • 1 raw sweetheart cabbage (sliced into ribbons)
  • 40 g (2 cups) pea shoots
  • 1/4 cucumber (chopped into small chunks )
  • 1 avocado (de-stoned, scooped out and sliced)
  • 16 mini mozzarella balls
  • 12 mixed colour cherry tomatoes (sliced in half)
  • 6 radishes (sliced)
  • 50 g (1/2 cup) feta cheese (crumbled)
  • small handful of baby basil leaves
  • 3 tsp olive oil
  • 3 tsp good balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
PREP
30M
SODIUM
986MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.