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T.mcleod
Quinoa with fennel and orange
Quinoa salad with fennel, flat parsley, orange, spring onion, currants, pomegranate seeds and dressing
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Ingredients
Directions
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Wash the quinoa in a sieve under cold running water and let it drain.
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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.
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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.
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Meanwhile, finely fry the fennel bulb in the food processor in thin slices. Cut the parsley coarsely.
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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.
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Cut out the segments between the membranes, collect the juice in a bowl. Cut the spring onion into thin rings.
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Mix the oil with the orange zest and juice into a dressing. Season with pepper and salt.
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Mix the quinoa with fennel, parsley, spring onions, inlays, orange slices and dressing. Garnish with the pomegranate seeds.
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Nutrition
370Calories
Sodium21% DV505mg
Fat14% DV9g
Protein24% DV12g
Carbs18% DV55g
Fiber44% DV11g
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