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Juneb
Quinoa salad with zucchini and almonds
Salad with quinoa, cinnamon, garden peas, zucchini, orange, mint, raisins, carrots julienne and almonds
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Ingredients
Directions
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Boil the quinoa with the cinnamon according to the instructions on the package.
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Add the garden peas for the last 3 minutes. Drain any moisture and allow to cool.
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Meanwhile cut the zucchini into cubes of 1 x 1 cm (brunoise).
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Heat half the oil in a frying pan and fry the zucchini for 5 min. On medium heat until golden brown and done. Season with pepper.
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Meanwhile, clean the orange and grate off the orange peel.
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Squeeze out the fruit. Beat the grater and half of the juice with the rest of the oil and pepper into a dressing.
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Remove the leaves from the sprigs of fresh mint and mix with the dressing, raisins, carrot and zucchini through the quinoa.
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Season with pepper. Sprinkle with the almonds.
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Nutrition
545Calories
Sodium2% DV40mg
Fat31% DV20g
Protein32% DV16g
Carbs24% DV71g
Fiber40% DV10g
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