Filter
Reset
Sort ByRelevance
ROMINA_BR
Quinoa salad with avocado and broad beans
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the quinoa, drain, rinse cold water and drain.
-
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.
-
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.
-
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.
-
Garnish with the leaves of the radish.
Blogs that might be interesting
-
15 minLunchwatermelon, arugula, blackberries, Greek feta, juice of orange,watermelon salad with blackberries and feta
-
20 minLunchtofu natural, eggs (M), garlic, fresh coriander, salt and pepper, rusks, olive oil, young leaf lettuce,crispy coriander tofu
-
20 minLunchfarmer soup vegetables, olive oil, garlic, tomato cubes, Beef broth, chicken bouillon, White beans, dried Italian herbs, Provencal herbs, baguette, ciabatta Bread,white bean soup with garlic bread
-
25 minLuncholive oil, onion, garlic, pine nuts, fresh spinach, lemon juice, fresh parsley, frozen parsley, feta, bread-crumbs, filo pastry, butter,Greek spinach rolls
Nutrition
635Calories
Sodium0% DV0g
Fat62% DV40g
Protein34% DV17g
Carbs15% DV44g
Fiber0% DV0g
Loved it