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ROMINA_BR
Quinoa salad with avocado and broad beans
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Ingredients
Directions
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Boil the quinoa, drain, rinse cold water and drain.
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Meanwhile, cook the broad beans in 3-4 minutes (freezer) or 7-8 minutes (fresh) until done. Drain, rinse cold water and press the outer skins between the fingers (double caps). Throw away the skins.
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Halve the radishes and keep the leaves separate. Grate 1 teaspoon of the lemon zest and squeeze out the fruit. Drizzle the avocado with the lemon juice.
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Mix the lemon zest, ginger root, olive oil, cumin, cayenne pepper and garlic. Scoop this with the broad beans, avocado and radish airy through the quinoa.
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Garnish with the leaves of the radish.
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Nutrition
635Calories
Sodium0% DV0g
Fat62% DV40g
Protein34% DV17g
Carbs15% DV44g
Fiber0% DV0g
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