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Daryl Gerboth
Stir-fry of quinoa, asparagus and salmon
Mediterranean stir-fry of quinoa, green asparagus, harissa and salmon
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Ingredients
Directions
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Prepare the quinoa according to the instructions on the packaging.
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Meanwhile, clean the orange and grate the orange zest of the orange and squeeze the fruit.
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Mix the grater and juice in a bowl with the oil, harissa and cumin into a dressing. Season with pepper and salt.
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Break the woody bottom of the asparagus and cut the asparagus into 2 cm sloping pieces.
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Halve the asparagus broccoli in the length. Heat the oil in a stir-fry stir-fry the asparagus and asparagus broccoli in 6 min. Until al dente.
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Meanwhile cut the salmon fillet into cubes. Sprinkle with salt and salt. Heat the oil in a frying pan and fry the salmon for 3 minutes.
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Turn halfway.
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Add the dressing to the vegetables and stir-fry for 1 min. Divide the quinoa over the plates and put the vegetables and salmon on it.
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Nutrition
655Calories
Sodium7% DV160mg
Fat60% DV39g
Protein54% DV27g
Carbs15% DV45g
Fiber32% DV8g
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