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Jacquie Garel
Quinoa with avocado and spinach
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Ingredients
Directions
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Rinse the quinoa and prepare it according to the instructions on the packaging. Stir occasionally.
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Sprinkle the avocado with half of the lemon juice and half of the chilli flakes and set aside.
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Roast the pine nuts in a dry, hot frying pan until light brown.
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Heat a little olive oil in a stirring stir-fry, the garlic, the shallot, the remaining chilli flakes and the cumin. Stir fry the spinach for 2-3 minutes.
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Let the spinanza mixture drain a little if necessary and scoop with the rest of the lemon juice and avocado through the quinoa. Season with salt and pepper.
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Drizzle with the rest of the olive oil and sprinkle with the pine nuts. Tasty with baked salmon, pork fillets or a fried egg.
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20 minMain dishchickpea, Red onion, fresh fresh mint, fresh coriander, feta, olive oil, White wine vinegar, lemon juice, chipolata sausage, mergue zworstje, pita bread,pita with chipolata and chickpea salad -
30 minMain dishsteak, steak, White rice, unpolished rice, oil, fresh ginger, garlic, spring / forest onion, egg, milk, broth, soy sauce, Japanese rice vinegar, Brown sugar, sesame oil, tomato ketchup, soy sauce, mayonnaise, chili powder,omurice with steak -
15 minMain dishtraditional olive oil, ground cumin, sliced onions, fennel bulb, chicken breast cubes, lentils in pot, tomato cubes, chicken broth, tap water, Greek yoghurt,chicken soup with fennel and lentils -
35 minMain dishred pointed pepper, tomato, Red onion, flat leaf parsley, White bread, green olive, feta, olive oil,stuffed pointed peppers from the oven
Nutrition
615Calories
Sodium0% DV0g
Fat63% DV41g
Protein34% DV17g
Carbs13% DV38g
Fiber0% DV0g
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