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ADELE21
Quinoa with roasted beetroot and pecan nuts
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Ingredients
Directions
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Preheat the oven to 220 ° C. Allow the quinoa to cool for about 30 minutes in cold water.
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Cut the beets and onions into equal parts and shake them with the olive oil, thyme, some coarse salt and pepper. Spread out on a baking tray and grid for about 30 minutes in the middle of the oven. In between, switch over once.
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Prepare the quinoa according to the instructions on the package.
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Mix the quinoa, beets, onions, cheese and parsley carefully and season with salt and pepper.
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Sprinkle with the pecans and serve warm (lukewarm).
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Nutrition
490Calories
Sodium0% DV0g
Fat42% DV27g
Protein36% DV18g
Carbs13% DV39g
Fiber0% DV0g
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