Filter
Reset
Sort ByRelevance
Jessie D.
Parsley salad with quinoa and pomegranate
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Spoon the finely chopped parsley, hazelnuts, old crumbled cheese and the quinoa through the pomegranate seeds.
-
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.
Blogs that might be interesting
-
20 minSide dishmashed potatoes, Parmesan cheese, fresh thyme, dried thyme, pancetta, raw ham, egg, bread-crumbs, butter, fresh thyme,potato soufflé with pancetta and parmesan
-
15 minSide dishbutter, dried cranberries, thyme, rosemary, sage, mandarin,Christmas butter (for chicken)
-
20 minSide dishsprouts, Sesame seed, ketjapmarinademanis, sambal oelek,steamed sprouts with sweet soy sauce and sesame seeds
-
30 minSide dishpotatoes, baking bacon, butter,potato-straw biscuits
Nutrition
725Calories
Sodium0% DV0g
Fat60% DV39g
Protein52% DV26g
Carbs20% DV60g
Fiber0% DV0g
Loved it