Quinoa Salad

Wash 2 cups of lettuce and arugula well and place them in a deep bowl

Dice tomato, cucumber and pepper and add them as well.

Add 1 cup cooked quinoa, finely chopped parsley, spring onion, sunflower seeds, pumpkin seeds, pine nuts, lemon, olive oil and salt!

Nutrition facts

Nutritional analysis by dietitian Eirini Vasiari.

Nutrient	Per serving (252.33 g)
Energy	249.98 kcal
Carbohydrates	19.78 g
Protein	6.52 g
Fat	16.31 g
Micronutrients
Saturated fat (g)	2.06
Monounsaturated fat (g)	8.14
Polyunsaturated fat (g)	4.93
Mono- & disaccharides (g)	3.18
Polysaccharides (g)	0.65
Dietary fiber (g)	4.1
Water (g)	205.52
Sodium (mg)	111.13
Potassium (mg)	540.45
Calcium (mg)	63.07
Magnesium (mg)	100.77
Phosphorus (mg)	232.53
Iron (mg)	2.63
Zinc (mg)	1.61
Carotene (mcg)	1292.3
Thiamine (mg)	0.22
Riboflavin (mg)	0.12
Vitamin B6 (mg)	0.26
Vitamin E (mg)	23.71
Vitamin C (mg)	57.78
Sugars (g)	2.1
Vitamin A (mcg)	32.9
Alpha-carotene (mcg)	50.53
Beta-carotene (mcg)	368.92
Lycopene (mcg)	1286.5
Lutein + zeaxanthin (mcg)	450.68
Niacin (mg)	0.73
Folate, food (mcg)	45
Folate, DFE (mcg)	45
Folate, total (mcg)	45
Choline (mg)	21.1
Vitamin K (mcg)	14.96
Copper (mg)	0.2
Selenium (mcg)	2.07