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MIDWESTCINCY
Puffed quinoa salad with red cabbage, avocado and crayfish
Salad of lime, red cabbage, quinoa, avocado, soybeans and crayfish.
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Ingredients
Directions
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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.
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Stir through the red cabbage. Roast the quinoa for 2-3 minutes in a large frying pan over a high heat.
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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.
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Divide the red cabbage, quinoa, avocado and soya beans into separate slices over the wide bowls. Place the crayfish in the middle.
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Sprinkle with freshly ground pepper. Cut the rest of the lime into 2 parts per person and divide them over the bowls.
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Nutrition
385Calories
Sodium10% DV240mg
Fat38% DV25g
Protein32% DV16g
Carbs7% DV20g
Fiber36% DV9g
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