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Jessie D.
Parsley salad with quinoa and pomegranate
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Ingredients
Directions
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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.
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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.
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Spoon the finely chopped parsley, hazelnuts, old crumbled cheese and the quinoa through the pomegranate seeds.
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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.
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Nutrition
725Calories
Sodium0% DV0g
Fat60% DV39g
Protein52% DV26g
Carbs20% DV60g
Fiber0% DV0g
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