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PAULA PUMA
Quinoa with pomegranate and avocado
Quinoa with pomegranate, walnuts, grilled red pepper, avocado, basil and cress.
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Ingredients
Directions
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Cook the quinoa according to the instructions on the package. Allow to cool.
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Heat the grill pan without oil or butter and toast the walnuts for 3 minutes on medium heat. Spoon on a plate and let cool.
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Meanwhile, let the grilled peppers drain in a sieve.
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Put the peppers with 2/3 of the pomegranate seeds and the walnuts in a tall cup. Purée with the hand blender into a sauce, the muhammarasauce.
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Cut the avocados half way through. Remove the kernel, carefully peel the flesh with a spoon and halve in length.
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Brush the cutting edges with the oil. Heat the grill pan without oil or butter and grill the avocados in parts for 4 minutes on the cutting edge.
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Meanwhile cut the basil leaves into strips. Mix half of it with half of the cress and the sauce through the quinoa. Add pepper and salt.
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Sprinkle the avocado with pepper and salt. Spoon the quinoa salad on a flat dish and spread the avocado over it.
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Garnish with the rest of the basil, cress and pomegranate seeds. Yummy! .
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Nutrition
575Calories
Sodium12% DV280mg
Fat54% DV35g
Protein28% DV14g
Carbs15% DV46g
Fiber44% DV11g
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