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LEEPERGAL
Quinoa fennel apple salad
Quinoa with fennel, apples and dried cranberries.
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Ingredients
Directions
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Boil the quinoa according to the instructions on the package. Drain and do in a large bowl. Allow to cool for 10 minutes.
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Meanwhile, halve the fennel tubers and cut the halves into wafer-thin slices. Bring a pot of water to the boil and cook the fennel for 2 minutes.
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Drain in a sieve, rinse cold under the tap and let it drain. In the meantime cut the apples into quarters, remove the core and cut into slices.
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Clean the lemon. Grate the yellow skin of the lemon and squeeze out the fruit.
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Mix the juice with the apple. Add to the quinoa with the fennel and the cranberries.
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Mix the grater with the oil through the sour cream and scoop through the quinoa salad. Season with salt and pepper.
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Nutrition
510Calories
Sodium2% DV37mg
Fat25% DV16g
Protein24% DV12g
Carbs25% DV74g
Fiber40% DV10g
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