Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Parsley salad with quinoa and pomegranate
 
 
4 ServingsPTM15 min

Parsley salad with quinoa and pomegranate


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Prepare the quinoa according to the instructions on the packaging and add the vegetable stock tablet to the cooking water. Drain, rinse with cold water and allow to cool in a colander.
  2. Cut the pomegranates horizontally in half and beat the seeds above a bowl by tapping the skin with a wooden spoon. Add the lemon zest.
  3. Spoon the finely chopped parsley, hazelnuts, old crumbled cheese and the quinoa through the pomegranate seeds.
  4. Beat a lemon juice dressing, 1 teaspoon of mustard and 3 tablespoons of olive oil and spoon them through the salad. Season with salt and freshly ground pepper.


Nutrition

725Calories
Sodium0% DV0g
Fat60% DV39g
Protein52% DV26g
Carbs20% DV60g
Fiber0% DV0g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading