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Quinoa in a Cradle

by taste2016 June 20, 2018
HEALTHY

QUINOA IN A CRADLE

BY SABINE MAZLOUM
Serves 6 | Preparation 15 mins Soaking time 2 hrs Cooking 15 mins
INGREDIENTS
  • 400g quinoa
  • 6 red cabbage leaves
  • 1 bunch radishes
  • 3 peppers (green, yellow and red)
  • 4 cucumbers
  • 15 cherry tomatoes
  • 1 green onion
  • 1 avocado
  • 1 handful of raisins
  • 1 handful of goji berries
  • 1 handful of crushed almonds
  • 1 handful of crushed pistachios
  • 2 handfuls of pomegranate arils
  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 6 pinches of Himalayan salt
PREPARATION

1. Soak the quinoa for 2 hours in water, then rinse and drain.

2. Cook for 15 minutes in 600ml of water. Let cool and drain.

3. Finely chop radishes, peppers and cucumbers. Cut the tomatoes and onion into slices, and the avocado into small cubes.

4. In a salad bowl, mix with quinoa, raisins, goji berries, almonds, pistachios, pomegranate arils, olive oil, vinegar and salt.

5. Spread the salad in the cabbage leaves and enjoy.

AlmondsavocadoCabbage LeavesCherry TomatoesCider VinegarCucumbersGoji BerriesGreen OnionHimalayan SaltOlive OilPeppersPistachiospomegranateQuinoaRadishesRaisinsSabine Mazloumveganvegetarian
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
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      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
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      • SAUDI ARABIA
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      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
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  • ON THE MARKET
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