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Debbie Lopez
Quinoa salad with goat's cheese and prawns
Salad of quinoa, fennel, grapefruit, sugarsnaps, watercress, shrimp, fennel seed and goat cheese.
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Ingredients
Directions
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Prepare the quinoa according to the instructions on the packaging. Meanwhile cut the stems and a piece of the bottom of the fennel.
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Halve, remove the hard core and cut into thin sections.
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Peel the orange and white skin of the grapefruit with a sharp knife.
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Cut out the segments between the membranes. Collect 0.5 t of juice per person and beat with the vinegar and oil to a dressing.
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Season with pepper and salt. Cook the sugar snaps 3 min. Drain and rinse under cold running water. Cut the watercress coarsely.
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Heat the rest of the oil in a frying pan and fry the shrimp and the fennel seed for 4 min.
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Mix the quinoa, fennel and sugarsnaps with the dressing and spread over a large flat dish.
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Carefully sprinkle the watercress and spread the grapefruit, goat's cheese and shrimps over it.
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Nutrition
570Calories
Sodium10% DV240mg
Fat40% DV26g
Protein58% DV29g
Carbs17% DV50g
Fiber44% DV11g
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