Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Quinoa with fennel and pomegranate seeds
 
 
4 ServingsPTM35 min

Quinoa with fennel and pomegranate seeds


Quinoa world grains with fennel coriander and pomegranate seeds.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Halve the fennel tubers and cut the halves into wafer-thin slices.
  2. Slice the garlic and the onion in half rings.
  3. 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.
  4. Meanwhile, grate the yellow skin of the freshly scented lemon and squeeze out the fruit.
  5. Add the grater and 3 tbsp juice, quinoa, coriander, water and bouillon tablet to the fennel.
  6. Bring to the boil, put the lid on the pan and let it simmer on low heat for 25 minutes. Stir occasionally.
  7. Meanwhile, boil the eggs in almost 7 minutes. Let it frighten under cold running water and peel them.
  8. Slice the chives.
  9. 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.
  10. Serve immediately. Bon appétit! .


Nutrition

425Calories
Sodium24% DV585mg
Fat23% DV15g
Protein36% DV18g
Carbs17% DV50g
Fiber40% DV10g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407