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Lushbutterfly
Quinoa salad with aduki beans and feta
Quinoa salad with aduki beans, feta, peppers and avocado.
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Ingredients
Directions
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Put the aduki beans in a bowl and pour so much hot water that they are underneath. Let the beans soak for 24 hours.
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Drain and put salt in a large pan of water. Halve the garlic clove (from the package) and add.
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Bring to the boil and cook the beans in 45-50 min. Until done. Fill the water if the pan threatens to dry.
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Cook the quinoa according to the instructions on the packaging and pour. Put the quinoa in a large bowl.
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Meanwhile, grate the green skin of the freshly cooked lime (from the package) and squeeze out the fruit. Put the grater and juice in a bowl.
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Chop the shallot (from the package) as finely as possible and add.
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Cut the tomato (from the package) into quarters, remove the seeds and cut the flesh into cubes. Join the lime.
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Cut the stalk of the red pepper (from the package). Halve lengthways, remove the seed lists. Cut the flesh as finely as possible. Add.
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Beat with the oil to a sauce. Season with salt and mix with the beans through the quinoa.
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Cut the peppers into rings and mix with the arugula through the bean mixture.
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Halve the avocados (from the package), remove the kernel and scoop out the flesh from the peel. Cut the avocado into cubes and add to the salad.
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Cut the coriander roughly and mix through the bean salad.
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Crumble the feta and sprinkle over the salad. Yummy! .
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Nutrition
740Calories
Sodium18% DV435mg
Fat60% DV39g
Protein52% DV26g
Carbs21% DV62g
Fiber64% DV16g
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