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Quinoa salad with avocado and broad beans
 
 
4 ServingsPTM30 min

Quinoa salad with avocado and broad beans


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Directions

  1. Boil the quinoa, drain, rinse cold water and drain.
  2. 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.
  3. 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.
  4. 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.
  5. 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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