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Kerri Jaggers
Salad with quinoa, edamame and roast beef
Salad of quinoa, edamame beans, cucumber, radish, bean sprouts, avocado, roast beef and sriracha.
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Ingredients
Directions
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Cook the quinoa according to the instructions on the package. Put the beans in a bowl and pour boiling water over it. Leave for 5 minutes and drain.
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Halve the cucumber in the length and remove the seed lists with a teaspoon. Cut into bows.
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Cut the radish into slices. Put the bean sprouts in a colander and pour boiling water over it. Cut the flesh of the avocado into cubes.
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Squeeze out the lime. Mix the quinoa, soy beans, soy sauce and sesame oil together. Season with 1 tbsp lime juice (per 4 people).
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Divide the quinoa over bowls and divide the vegetables and roast beef over. Drizzle with the sriracha.
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Nutrition
550Calories
Sodium28% DV680mg
Fat32% DV21g
Protein54% DV27g
Carbs19% DV57g
Fiber48% DV12g
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