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Quinoa with roasted beetroot and pecan nuts
 
 
4 ServingsPTM30 min

Quinoa with roasted beetroot and pecan nuts


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Directions

  1. Preheat the oven to 220 ° C. Allow the quinoa to cool for about 30 minutes in cold water.
  2. 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.
  3. Prepare the quinoa according to the instructions on the package.
  4. Mix the quinoa, beets, onions, cheese and parsley carefully and season with salt and pepper.
  5. 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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