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Jane Turner Peterson
Quinoa-bulgar salad with pickled vegetables and avocado dressing
Surprising salad with beetroot, kohlrabi, onion, eggs, avocado, quinoa and bulgur, lamb's lettuce and pine nuts.
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Ingredients
Directions
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Cut the beetroot into cubes. Cut the kohlrabi into slices of ½ cm and the slices into bars of ½ cm. Cut the red onion into thin slices.
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Put the beet, kohlrabi and onion in a large bowl.
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Bring the water to the boil and pour the boiling water over the beet, kohlrabi and onion. Leave for 2 minutes.
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Meanwhile, mix the red wine vinegar with the salt and sugar. Drain the vegetables and mix in the vinegar.
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Let stand for at least 15 minutes, but longer is allowed (picking).
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Boil the eggs for 6½ min. So that the protein is solidified and the yolk is still soft. Let scare and peel.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh from the peel. Put in a high cup.
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Add the capers and a portion of the pickle fluid from the vegetables and grind with the hand blender into a thick dressing.
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Cut or cut the chives into small pieces and mix through the dressing. Add some water if the dressing is too thick. Season with pepper.
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Put the quinoa-bulgur mix in a large bowl and mix in the lamb's lettuce. Drain the pickled vegetables and mix through the salad.
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Halve the eggs and divide with the avocado dressing over the salad. Sprinkle with the rest of the capers and the pine nuts.
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Nutrition
405Calories
Sodium18% DV440mg
Fat35% DV23g
Protein32% DV16g
Carbs9% DV28g
Fiber40% DV10g
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