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Tonja
Mediterranean quinoa salad
Salad of pumpkin, fennel seed, orange, chives, quinoa, baby spinach, almonds and goat cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Divide the pumpkin cubes over a griddle covered with parchment paper, drizzle with the oil and sprinkle with fennel seed, pepper and salt.
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Fry the pumpkin in approx. 15 minutes in the middle of the oven until tender.
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Meanwhile, grate the orange zest of the orange for the dressing and squeeze out the fruit. Slice the chives.
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Mix 25 ml of orange juice per person with the orange zest, the chives and the rest of the oil. Season with pepper and salt.
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Remove the pumpkin from the oven and scoop the quinoa in a bowl. Add the orange dressing and scoop.
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Mix in the spinach and almonds and spread the goat's cheese over it.
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Nutrition
565Calories
Sodium30% DV720mg
Fat57% DV37g
Protein36% DV18g
Carbs11% DV34g
Fiber44% DV11g
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