INGREDIENTS |
- 240g quinoa
- 120g kale
- 80g fresh thyme
- 60g green onions
- 120g zucchini
- 40 ml debs el remman (pomegranate molasses)
- 120 ml lemon juice
- 120 ml sunflower oil
- 1g white pepper
- 1g salt
- 20g beetroot sprouts
- 5g grainy mustard
- 120g orange juice
PREPARATION |
1. Cook the quinoa for 15 to 20 minutes in boiling water. Then spread it on a tray to cool.
2. In another bowl, mix the citrus juices, olive oil, sunflower oil, mustard, salt, white pepper and the chopped green onions.
3. Slice and sauté the zucchini.
4. Chop the kale.
5. Mix the quinoa with the zucchini and the kale and serve in a bowl topped with beetroot sprout for color.
