Filter
Reset
Sort ByRelevance
Kerri Jaggers
Salad with quinoa, edamame and roast beef
Salad of quinoa, edamame beans, cucumber, radish, bean sprouts, avocado, roast beef and sriracha.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Halve the cucumber in the length and remove the seed lists with a teaspoon. Cut into bows.
-
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.
-
Squeeze out the lime. Mix the quinoa, soy beans, soy sauce and sesame oil together. Season with 1 tbsp lime juice (per 4 people).
-
Divide the quinoa over bowls and divide the vegetables and roast beef over. Drizzle with the sriracha.
Blogs that might be interesting
-
150 minMain dishcalf rib (280 g), olive oil, onion, celery, carrots, tomato paste, meat fondue (190 ml), portabella, garlic, grater of lemon, leaf parsley,stewed calf ribs with mushrooms -
15 minMain dishlemon, chives, eggs, tilapia fillets, olive oil, capers,fish with chives -
10 minMain dishbutter, run through bovine rag, flour, oil, shallot, beef broth from tablet, balsamic vinegar, laurel leaf, thyme, clove, pumpkin, date,stewed beef steaks with pumpkin and dates -
45 minMain dishonion, leeks, unsalted butter, traditional olive oil, dried thyme, dried laurel leaves, corned beef, sifted tomatoes in a pack, half-to-half-chopped,aunt greets spaghetti bolognese
Nutrition
550Calories
Sodium28% DV680mg
Fat32% DV21g
Protein54% DV27g
Carbs19% DV57g
Fiber48% DV12g
Loved it