Quinoa salad with avocado, ras el hanout and peppers

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put quinoa in a sieve, rinse with hot water and drain. Heat 3 tablespoons of oil in a saucepan. Sauté the quinoa for 4-5 minutes, turning it over. Add 500 ml of water, bring to the boil and simmer for about 20 minutes, stirring occasionally.

2. 2

   Mix 4 tablespoons lemon juice, mustard and 2 tablespoons soy sauce, fold in 3 tablespoons of oil. Remove the pot of quinoa from the heat, add the vinaigrette, Ras El Hanout and paprika powder. Cover and leave to stand for approx. 5 minutes. Put the quinoa on a large plate and let it cool down

3. 3

   In the meantime peel the shallots and cut them into strips. Clean, wash and drain the salad and cut into strips. Halve the avocado and remove the seeds. Cut the avocado skin of each half once lengthwise and peel. Halve avocado halves lengthwise and cut into slices. Sprinkle with 2 tbsp. lemon juice

4. 4

   Season quinoa with 3-4 tbsp. soy sauce, 1 tbsp. lemon juice and sugar. Arrange salad, avocado and shallots in bowls. Add the quinoa. Sprinkle each with about 1/2 tbsp. oil and serve

5. 5

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
530 kcal

CARBS
36 g

FATS
38 g

PROTEINS
10 g