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Warm quinoa salad
Ingredients
Utensils
small sauce pan with lid, cutting board, knife, large frying pan, cooking spoon, citrus juicer (optional), citrus zester, large bowl
How-To Videos
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Homemade vegetable stock
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Nutrition per serving
Step 1/ 5
- 100 g quinoa
- 100 ml vegetable stock
- small sauce pan with lid
Rinse quinoa in warm water and cook in vegetable stock, according to the package instructions, and set aside.
Step 2/ 5
- 1 clove garlic
- ½ zucchini
- 1 red pepper
- 150 g snow peas
- 70 g dried tomatoes
- cutting board
- knife
Mince garlic. Cut zucchini, pepper, snow peas, and dried tomatoes into bite-sized pieces.
Step 3/ 5
- ½ tsp sugar
- vegetable oil for frying
- salt
- pepper
- large frying pan
- cooking spoon
Fry the vegetables in some vegetable oil. Season with sugar and salt and pepper.
Step 4/ 5
- 10 g parsley
- 10 g mint
- cutting board
- knife
Cut parsley and mint into fine strips.
Step 5/ 5
- ½ lemon
- 2 oranges
- sour cream to serve
- citrus juicer (optional)
- citrus zester
- large bowl
- cooking spoon
Stir the cooked quinoa, mint, and parsley into the roasted vegetables. Add the zest and juice of half a lemon as well as the juice of one orange. Fillet the other orange and carefully fold the orange segments into the mixture. Serve warm with sour cream.
Enjoy your meal!
Tags
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