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YABEI
Quinoa salad with beetroot
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Ingredients
Directions
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Boil the quinoa in a pan with plenty of boiling water with a little salt in ten minutes.
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Rub the skin of the beetroot and cut the beetroot into small cubes.
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Beat in a bowl a dressing of lemon juice, mustard and olive oil and pour the beetroot through it.
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Scoop the warm quinoa with the onion rings and parsley through the beetroot and leave to cool.
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Keep the salad covered in the refrigerator.
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Spread some lamb's lettuce in the lunchbox and scoop half of the salad.
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Garnish with pepper strips, radish slices and the goat's cheese.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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