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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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35 minMain dishMozzarella, chicken breast, medium sized egg, Oven crispy Chicken Provencal, mashed potatoes with butter, zucchini, traditional olive oil, pesto alla Genovese,crispy oven chicken -
20 minMain dishpineapple piece, pork fillet, soy sauce, sunflower oil, Brown sugar, garlic, White wine vinegar, tomato ketchup, honey, chili sauce, cornstarch, Mihoen, spring / forest onion,pork fillet in sweet and sour sauce with noodles -
15 minMain dishyellow bell pepper, forest outing, olive oil, Greek yoghurt, garlic, fresh dill, freshly ground black pepper, salmon fillets,grilled salmon fillet with paprika -
30 minMain dishonion, traditional olive oil, tomato cubes, vegetable stock, garlic, fresh baguette, tap water, fresh Italian herbs, traditional olive oil, wild spinach, white beans in pot,Italian farmer tomato soup
Nutrition
615Calories
Sodium0% DV0g
Fat63% DV41g
Protein34% DV17g
Carbs13% DV38g
Fiber0% DV0g
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