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Tori Farbisz
Quinoa with fennel and pomegranate seeds
Quinoa world grains with fennel coriander and pomegranate seeds.
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Ingredients
Directions
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Halve the fennel tubers and cut the halves into wafer-thin slices.
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Slice the garlic and the onion in half rings.
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Heat the oil in a frying pan. Fry the garlic for 2 minutes. Add the onion and fennel and cook over medium heat for 10 minutes. Change regularly.
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Meanwhile, grate the yellow skin of the freshly scented lemon and squeeze out the fruit.
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Add the grater and 3 tbsp juice, quinoa, coriander, water and bouillon tablet to the fennel.
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Bring to the boil, put the lid on the pan and let it simmer on low heat for 25 minutes. Stir occasionally.
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Meanwhile, boil the eggs in almost 7 minutes. Let it frighten under cold running water and peel them.
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Slice the chives.
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Halve the eggs in the length. Remove the pan from the heat and pour in the chives and pomegranate seeds. Place the eggs on the quinoa.
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Serve immediately. Bon appétit! .
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Nutrition
425Calories
Sodium24% DV585mg
Fat23% DV15g
Protein36% DV18g
Carbs17% DV50g
Fiber40% DV10g
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