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Lukewarm quinoa-bean salad
Salad of quinoa, eggplants, hazelnuts, beans, dried tomatoes, smoked chicken strips and baby kale.
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Ingredients
Directions
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Boil the quinoa in 8 min. Until done, drain and keep warm. Meanwhile cut the aubergines into slices of 1 cm thick.
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Heat the oil in a frying pan and fry the eggplant over medium heat for 10 minutes. Times regularly. Season with pepper and salt.
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In the meantime, heat a skillet without oil or butter and toast the hazelnuts for 3 minutes on medium heat. Allow to cool and chop roughly.
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Let the beans drain in the meantime. Let the tomatoes drain and collect 2 tbsp of the oil.
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Mix the quinoa with the beans, dried tomatoes, collected oil, chicken strips and baby kale.
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Spread the quinoa-bean mixture over the plates and garnish with the eggplant and hazelnuts.
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Nutrition
735Calories
Sodium32% DV760mg
Fat42% DV27g
Protein80% DV40g
Carbs22% DV67g
Fiber104% DV26g
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