Our mixture of red and white quinoa is cooked perfectly al dente and studded with pumpkin seeds for extra crunch. All tossed together with cavolo nero and a sweet agave & lemon dressing.
Chef's tips: The perfect base for your lunch bowls - add feta, avocado and beetroot for a colourful salad.
Chef's tips: The perfect base for your lunch bowls - add feta, avocado and beetroot for a colourful salad.
Nutritional info & Ingredients:
Nutritional info
| Typical Values | per 100g | per serving (150g) |
|---|---|---|
| Energy (Kj) | 662kJ | 1017kJ |
| Energy (Kcal) | 159kCal | 243kCal |
| Fat | 5.8g | 8.9g |
| of which saturates | 0.8g | 1.3g |
| Carbohydrate | 20.1g | 30.9g |
| of which sugars | 2.9g | 4.5g |
| Fibre | 3.5g | 5.3g |
| Protein | 5.0g | 7.7g |
| Salt | 0.49g | 0.76g |
Ingredients:
Red Quinoa (38%), White Quinoa (38%), Cavolo Nero (13%), Agave Mustard Dressing (9%) (dijon mustard, extra virgin olive oil, sea salt, lemon juice, agave syrup), Pumpkin Seeds (3%)150 gr
Microwave Heating
Set the microwave to 850 Watts. Tear pouch and place on a microwaveable bowl. Heat as per time indicated on label. Enjoy!
On the hob heating
Do not tear pouch. Place it in a pan with boiling water. Flip the pouch a few times to cook evenly. Make sure the pouch is submerged. Heat as per time indicated on label. Enjoy!