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Sam Scopellite
Quinoa salad with beetroot and pumpkin seeds
Quinoa salad with beetroot, pumpkin seeds, lemon, mint, rapeseed oil and lamb's lettuce
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Ingredients
Directions
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Boil the quinoa for 8 minutes in water with salt. Turn off the heat and leave it for 12 minutes. Drain and put into a bowl.
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Grate the apple with a grater or in the food processor and add to the quinoa.
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Peel the beets, grate them and add too. Grate the yellow skin of the lemon and squeeze out half of the fruit.
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Mix the grater, 1 tbsp juice, the horseradish and oil through the quinoa. Cut the leaves of the fresh mint into strips.
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Scoop the lamb's lettuce, fruit and seed mix and fresh mint through the quinoa and season with salt and pepper. Bon appétit! .
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Nutrition
495Calories
Sodium4% DV85mg
Fat29% DV19g
Protein30% DV15g
Carbs21% DV62g
Fiber40% DV10g
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