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Ed Haley
Pilav of quinoa
Rice-like dish with chicken, winter carrot, spinach and pine nuts.
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Ingredients
Directions
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Prepare the quinoa according to the instructions on the packaging.
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Meanwhile, toast the pine nuts for 3 minutes in a frying pan without oil or butter. Let cool on a plate.
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Chop the onion and cut the winter carrot into slices. Heat the oil in a frying pan over medium heat and fry the onion and carrot for 10 minutes.
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Cut the chicken into strips. Heat the rest of the oil in the same pan and fry the chicken in 5 min. Until done. Season with salt and pepper.
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Add the onion, carrots, currants and in parts the spinach and cook for another 2 minutes.
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Add the quinoa and spoon until the spinach has shrunk a little. Season with salt and pepper and scoop the pine nuts through.
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Nutrition
545Calories
Sodium3% DV80mg
Fat31% DV20g
Protein64% DV32g
Carbs18% DV54g
Fiber40% DV10g
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