Filter
Reset
Sort ByRelevance
T.mcleod
Quinoa with fennel and orange
Quinoa salad with fennel, flat parsley, orange, spring onion, currants, pomegranate seeds and dressing
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash the quinoa in a sieve under cold running water and let it drain.
-
Put with the bouillon tablet and the water in a pan and bring to the boil while stirring. Cook the quinoa in 8 minutes until done.
-
Remove from the heat and leave with the lid on the pan for 3 minutes. Spoon the quinoa on a large flat dish and allow to cool.
-
Meanwhile, finely fry the fennel bulb in the food processor in thin slices. Cut the parsley coarsely.
-
Clean the oranges clean and grate the orange zest of the orange. Cut the orange and white skin of both oranges with a sharp knife.
-
Cut out the segments between the membranes, collect the juice in a bowl. Cut the spring onion into thin rings.
-
Mix the oil with the orange zest and juice into a dressing. Season with pepper and salt.
-
Mix the quinoa with fennel, parsley, spring onions, inlays, orange slices and dressing. Garnish with the pomegranate seeds.
Blogs that might be interesting
-
40 minSide dishgarlic, fresh ginger root, ground cumin (djinten), ground coriander (ketoembar), mustard, turmeric, oil, mangos, Red pepper, apple cider vinegar,mango on acid
-
35 minSide dishfresh ginger, shallot, ground cumin, Ketoembar ground coriander, crushed yellow root (turmeric), peanut oil, deep-frozen cod fillet, Vanka Kawat deep-frozen puree leaves, sambal oelek, coconut milk, peanut butter, ketjapmarinademanis, cold water,fish with spicy satay sauce
-
55 minSide dishpotatoes, butter, semi-skimmed milk, old cheese, parsley, Eggs,cheese-potatoesouffleetjes
-
20 minSide dishzucchini, lime, olive oil, fresh tarragon, dried tarragon, honey,zucchini salad with dragon dressing
Nutrition
370Calories
Sodium21% DV505mg
Fat14% DV9g
Protein24% DV12g
Carbs18% DV55g
Fiber44% DV11g
Loved it