Fusilli Salad with Quinoa, Orange, Avocado and Cashew Nuts
Ingredients: (To Serve 1)
| Fusilli | 80g |
| Orange (diced) | ½ |
| Avocado (diced) | ¼ |
| Quinoa (cooked) | 60g |
| Fresh coriander (chopped) | 2g |
| Hydroponic vegetables | 15g |
| Crushed cashew nuts (dry-roasted) | 25g |
| Shredded carrot | 3g |
Seasonings:
| Salt | ¼ teaspoon |
| Pepper | ¼ teaspoon |
Cooking Method:
| 1. | Cook the fusilli until done, then let it cool down. Add the salt and pepper for seasoning. Set aside. |
| 2. | Prepare the salad base by mixing the diced orange, diced avocado, quinoa and chopped coriander together before adding the fusilli. |
| 3. | Place the hydroponic vegetables on a plate, then add the mixed salad base. Sprinkle the crushed cashew nuts and shredded carrot on top. |
Per serving:
| Energy(kcal) | 641 |
| Carbohydrate(g) | 24 |
| Protein(g) | 5 |
| Fat(g) | 5 |
| Sugar(g) | 3 |
| Sodium(mg) | 126 |
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Grove Sandwiches.
