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Li Yung
Grilled red cabbage with quinoa salad
Red cabbage grilled in the oven with a salad of quinoa with spring onions, soy sauce and tahini.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Cut approx. 1 cm from the bottom of the cabbage, making it stable to cut.
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Cut the coals from top to bottom in 1 slice of 1½ cm thick per person (about 250 g each).
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Cut the remaining coals (the sides) into fine, short strips and keep separate.
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Place the carbon slices on a baking tray covered with parchment paper. Brush them with the olive oil and sprinkle with salt and pepper.
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Roast in the middle of the oven in approx. 30 min. Until they are nicely browned.
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Prepare the quinoa according to the instructions on the packaging.
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Cut the spring onions into rings that are as thin as possible, including the green. Keep the green separately.
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Clean the lemons, grate the yellow skins and press the fruits. Mix half of the juice with half of the grater, sesame oil and soy sauce to dressing.
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Mix the rest of the grater and juice with the tahini and the water and add pepper and salt to taste.
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Mix the finely chopped red cabbage and the white part of the spring onion with the cooked quinoa mixture. Stir in the soy dressing.
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Divide the quinoa over the plates. Place the grilled red cabbage on it.
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Divide the tahindressing over it and sprinkle the whole with the retained green part of the spring onions.
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Nutrition
490Calories
Sodium12% DV280mg
Fat29% DV19g
Protein34% DV17g
Carbs18% DV55g
Fiber64% DV16g
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