Ingredients and Weight:
- Mixed salad greens (500 grams)
- Quinoa, cooked (200 grams)
- Roasted pumpkin seeds (100 grams)
- Sunflower seeds (100 grams)
- Flax seeds (50 grams)
- Dried cranberries (50 grams)
- Blueberries (50 grams)
- Feta cheese, crumbled (100 grams)
- Red onion, thinly sliced (1 small)
Preparation Time:
10 minutes
Cooking Time:
N/A
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Wash and dry the salad greens.
- In a large bowl, combine the salad greens, quinoa, pumpkin seeds, sunflower seeds, flax seeds, cranberries, blueberries, feta cheese, and red onion.
- Toss well to combine.
Nutritional Information:
- Calories: 300 per serving
- Fat: 15 grams
- Carbohydrates: 40 grams
- Protein: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Vibrant and colorful with a variety of textures and flavors
- Rich in protein, fiber, and healthy fats
- Suitable for a light lunch or as a side dish for dinner
User Comments:
- "This salad is absolutely delicious! I love the combination of flavors and textures."
- "The crunchiness of the seeds and the sweetness of the cranberries make this salad a winner."
- "I'm not usually a salad fan, but this one is an exception. It's so flavorful and filling."
Special Precautions and Tips:
- If you have a nut allergy, you can substitute sunflower seeds and/or flax seeds for the pumpkin seeds.
- For a more flavorful salad, toast the seeds before adding them to the bowl.
- Serve the salad immediately for the best texture.
