Filter
Reset
Sort ByRelevance
Tori Farbisz
Quinoa with fennel and pomegranate seeds
Quinoa world grains with fennel coriander and pomegranate seeds.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the fennel tubers and cut the halves into wafer-thin slices.
-
Slice the garlic and the onion in half rings.
-
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.
-
Meanwhile, grate the yellow skin of the freshly scented lemon and squeeze out the fruit.
-
Add the grater and 3 tbsp juice, quinoa, coriander, water and bouillon tablet to the fennel.
-
Bring to the boil, put the lid on the pan and let it simmer on low heat for 25 minutes. Stir occasionally.
-
Meanwhile, boil the eggs in almost 7 minutes. Let it frighten under cold running water and peel them.
-
Slice the chives.
-
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.
-
Serve immediately. Bon appétit! .
Blogs that might be interesting
-
35 minMain dishsolid potatoes, traditional olive oil, unsalted butter, Hamburger, winter carrot, parsley, corn kernels in pot, garlic,beefburger with baked garlic potatoes -
30 minMain dishcrumbly potato, Red onion, lean bacon cubes, Smoked sausage smoked on beech wood, chopped endive, French mustard, unsalted butter,endive stew with tasty smoked sausage -
45 minMain dishsunflower oil, coconut milk, noodles, mie, large shrimp, green bean, spring / forest onion, lime, lemongrass, fresh coriander, Red pepper, garlic, tomato paste, Thai fish sauce, soy sauce, sugar, sesame oil, fresh ginger, coriander powder (ketoembar),red curry with shrimps -
15 minMain dishbaby potatoes, pine nuts, fennel bulb, chicken breast slice à la minute, lemon juice, peanut oil, arugula, pesto limone,grilled chicken with pesto ribs and fennel
Nutrition
425Calories
Sodium24% DV585mg
Fat23% DV15g
Protein36% DV18g
Carbs17% DV50g
Fiber40% DV10g
Loved it