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.
-
14 minMain dishmienestje, cucumber, sesame oil, watercress, Sesame seed, steak tips, Asian wok vegetable, wok sauce oyster-garlic,vegetable oil with steak and cucumber salad
-
45 minMain dishchicken breast, pre-cooked corn meal (Pan), salt, water, cheddar Tophat 48, jalapeño pepper, sunflower oil, Barbecue sauce, chorizo pamplona, chilled sun-dried tomatoes, fresh coriander,arepas with smokey chicken, chorizo and cheddar
-
25 minMain dishtomatoes, black olives without pit, garlic, anchovy fillets, thyme, parsley, veal oysters, pepper, olive oil, salt,fried veal oysters with Mediterranean tomato sauce
-
60 minMain disheggplant, fresh oregano, traditional olive oil, press orange, capers, fresh chives, salted pecans,roasted aubergines with orange dressing
Nutrition
735Calories
Sodium32% DV760mg
Fat42% DV27g
Protein80% DV40g
Carbs22% DV67g
Fiber104% DV26g
Loved it