Filter
Reset
Sort ByRelevance
MAINJUMP
Lukewarm quinoa-bean salad
Salad of quinoa, eggplants, hazelnuts, beans, dried tomatoes, smoked chicken strips and baby kale.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the quinoa in 8 min. Until done, drain and keep warm. Meanwhile cut the aubergines into slices of 1 cm thick.
-
Heat the oil in a frying pan and fry the eggplant over medium heat for 10 minutes. Times regularly. Season with pepper and salt.
-
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.
-
Let the beans drain in the meantime. Let the tomatoes drain and collect 2 tbsp of the oil.
-
Mix the quinoa with the beans, dried tomatoes, collected oil, chicken strips and baby kale.
-
Spread the quinoa-bean mixture over the plates and garnish with the eggplant and hazelnuts.
-
30 minMain dishgiant shrimp, pineapple, basil, bunch onion, extra virgin olive oil, tenderloin, Red onions,surf and peat skewers
-
27 minMain disheggplant, hüttenkäse, Parmesan cheese, ras el hanout, forest outing, leaf parsley, olive oil,aubergine rolls with spicy cheese filling
-
100 minMain dishlime, Red pepper, salt, granulated sugar, fresh haddock fillet, tomato, fresh coriander, avocado, tortilla chips natural,aguachile (haddock cooked in lime)
-
40 minMain dishzucchini, traditional olive oil, vegetarian minced meat, frozen garden peas with carrots, tomato cream soup in tin, semi-skimmed milk, quick-cooking macaroni, grated young mature cheese,tomato cheese casserole
Nutrition
735Calories
Sodium32% DV760mg
Fat42% DV27g
Protein80% DV40g
Carbs22% DV67g
Fiber104% DV26g
Loved it