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Puffed quinoa salad with red cabbage, avocado and crayfish
 
 
4 ServingsPTM15 min

Puffed quinoa salad with red cabbage, avocado and crayfish


Salad of lime, red cabbage, quinoa, avocado, soybeans and crayfish.

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Directions

  1. 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.
  2. Stir through the red cabbage. Roast the quinoa for 2-3 minutes in a large frying pan over a high heat.
  3. 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.
  4. Divide the red cabbage, quinoa, avocado and soya beans into separate slices over the wide bowls. Place the crayfish in the middle.
  5. Sprinkle with freshly ground pepper. Cut the rest of the lime into 2 parts per person and divide them over the bowls.


Nutrition

385Calories
Sodium10% DV240mg
Fat38% DV25g
Protein32% DV16g
Carbs7% DV20g
Fiber36% DV9g

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