Filter
Reset
Sort ByRelevance
MIDWESTCINCY
Puffed quinoa salad with red cabbage, avocado and crayfish
Salad of lime, red cabbage, quinoa, avocado, soybeans and crayfish.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grate the green skin of half of the lime and squeeze out the fruit. Mix the lime juice and the rack with the ginger syrup, sesame oil and sunflower oil.
-
Stir through the red cabbage. Roast the quinoa for 2-3 minutes in a large frying pan over a high heat.
-
Cut the avocado half in half. Remove the kernel, cut the flesh into the peel with a knife into slices and scoop it out of the peel with a spoon.
-
Divide the red cabbage, quinoa, avocado and soya beans into separate slices over the wide bowls. Place the crayfish in the middle.
-
Sprinkle with freshly ground pepper. Cut the rest of the lime into 2 parts per person and divide them over the bowls.
Blogs that might be interesting
-
30 minMain disholive oil, pancetta, minced beef, basic recipe soffritto, tomato cubes, Red wine, Spaghetti, cooking cream, milk,ragù alla bolognese with spaghetti
-
30 minMain dishpotatoes, lemon, oil, salmon fillets, garden peas, fresh fresh mint, bunch onions,salmon with baked potatoes and peas
-
30 minMain dishBroccoli, wholegrain penne, low-fat smoked bacon strips, Red onion, passata di pomodoro finely seasoned, grated young mature 30 cheese,fast oven pasta with broccoli and bacon strips
-
70 minMain dishparma ham, fresh sage, unbroken veal schnitzel, unsalted butter, Marsala sweet Italian dessert wine,Saltimbocca
Nutrition
385Calories
Sodium10% DV240mg
Fat38% DV25g
Protein32% DV16g
Carbs7% DV20g
Fiber36% DV9g
Loved it