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Bowl quinoa, chèvre frais & poivronade

100 reviews

Il suffit d'un ingrédient pour rendre une salade gourmande : cette fois-ci on a opté pour une crème de poivrons !

Camille U.
Camille U.
$$$
Very easy
B Nutri-scoreA Eco-score
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Preparation

5 minutes

Prep time

Calorie

672 cal.

Per serving

Ingredients

SelectorServing

recipe

Quinoa (cooked)

Step 1

Préparez le quinoa selon les instructions du paquet.

Cucumber

Step 2

Pendant ce temps, lavez puis découpez le concombre en petits dés.

Avocado

Step 3

Epluchez puis coupez l'avocat en lamelles.

Quinoa (cooked)
Cucumber
Black olives (pitted)
Goat's cheese
Poivronade
Avocado

Step 4

Dans une assiette creuse ajoutez le quinoa cuit, le concombre, les olives, l'avocat, le chèvre frais et la poivronade. Assaisonnez selon vos goûts. C'est prêt !

Personal notes

Add your own flavor!


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Nutrition facts

Average estimated amount for one serving

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Energy672 cal.
Fat45 g
Carbohydrates29 g
Protein12 g
Fiber10 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Bowl quinoa, chèvre frais & poivronade" contains 672 Energy, 45 g of Fat, 29 g of Carbohydrates, 12 g of Protein, 10 g of Fiber.

Price per portion

$$$
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Nos recettes à -2 € par portion
€€Nos recettes entre 2 € et 4 € par portion
€€€Nos recettes à +4 € par portion

Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.

Scores

B Nutri-scoreA Eco-score
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B Nutri-score

The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).

A Eco-score

The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.

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Bowl quinoa, chèvre frais & poivronade