Ingredients For Tandoori Pumpkin Quinoa Salad With Buttermilk Dressing Recipe
1 tablespoon Extra virgin olive oil
1 tablespoon Tandoori paste
1.5 tablespoon Lemon juice
2 Garlic Cloves, Crushed
0.5 cup Plain greek-style yoghurt
750 gram Kent pumpkin, cut into thin wedges
0.33000000000000007 cup Tri-colour quinoa
0.33000000000000007 cup Buttermilk
2 teaspoon Apple cider vinegar
2 teaspoon Wholegrain mustard
1 teaspoon Brown sugar
80 gram Mixed baby salad leaves
1 Avocado, cut into thin wedges
Nutrition value
167
calories per serving
5 g Fat8 g Protein21 g Carbs6 g FiberOther
Current Totals
5 g Fat
8 g Protein
21 g Carbs
6 g Fiber
MacroNutrients
Carbs
21 g
Protein
8 g
Fiber
6 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
242 mg
Iron
2 mg
Vitamin A
233 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
63 mcg
Vitamin B12
1 mcg
Vitamin C
14 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
54 mg
Manganese
1 mg
Phosphorus
193 mg
Selenium
6 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
