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AMYGANYO
Spring meal salad of quinoa and beet
Salad of peeled carrots, boiled beetroot, vinaigrette, quinoa, goat's cheese, creme fraiche, chives, almonds and rocket.
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Ingredients
Directions
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Preheat the oven to 200 ºC. Cut the carrots into 2 cm sloping pieces.
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Grease the oven dish. Peel the beetroot, cut into wedges and put in the oven dish with the carrots.
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Sprinkle with the vinaigrette, (freshly ground) pepper and possibly salt. Bake for about 30 minutes in the oven.
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Meanwhile, cook the quinoa according to the instructions on the packaging. Drain, do in a large bowl and let cool slightly.
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Put the goat cheese and crème fraîche in a bowl and beat with a hand mixer in 1 min. Cut the chives finely and spat through them.
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Season with (freshly ground) pepper.
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Chop the almonds coarsely and roast 3-4 min. In a frying pan without oil or butter until golden brown.
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Spoon the arugula through the quinoa and vegetables. Divide the whipped goat's cheese over the salad. Sprinkle with the almonds.
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Nutrition
610Calories
Sodium13% DV320mg
Fat48% DV31g
Protein40% DV20g
Carbs19% DV56g
Fiber52% DV13g
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