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Recipe of Pasta Salad with Quinoa
Recipe

Pasta Salad with Quinoa

20 mins
5 mins
Low
12
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Salad full of flavors and textures that you can enjoy in each bite. This salad is my inspiration and I really liked the result. It contains quinoa, noodle, a combination of lettuce, apple and walnuts from India. The touch you can not miss is fennel.

Ingredients

4 portions
  • 1/2 cups noodle pasta, # 0 La Moderna®
  • 3 twigs fennel
  • 1 apple
  • 1/4 cups cashews
  • 2 tablespoons parmesan cheese, in sheets
  • 1/4 cups quinoa
  • 1/2 cups Water
  • 8 leaves peppermint
  • 3 lemons, its juice
  • to taste salt
  • to taste black pepper
  • 5 tablespoons olive oil
  • 2 cups mixed lettuce

Preparation

For the quinoa: In a saucepan, heat the quinoa with water over high heat until boiling. Lower the flame and cover until the water is consumed (10 minutes approx.)
For the noodle: In another pot boil enough amount of water, add a little salt and noodle. Cook over medium heat for a few minutes. Remove from heat, put in cold bath to stop cooking and drain.
For lettuce: If it is ready for consumption, it is not necessary to disinfect it, otherwise this process is essential.
Cut the apple into not so thin moons. If they are not going to be consumed at the moment, they should be placed in a container with water and a few drops of lemon to avoid oxidation.
Cut the nuts in half.
For the dressing: In a small bowl squeeze the juice of the lemons, add the finely chopped mint leaves, salt, pepper and little by little the olive oil, mixing with a spoon. Reserve.

PRESENTATION

Place a ring or a box of those used in baking on a plate. Put a layer of lettuce, a few sprigs of fennel, a layer of noodles and a layer of quinoa (it is probably not necessary to put everything). Press down with l

TIPS

You can consume it alone or as a garnish. It combines very well for example, with a grilled fish.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
228.4
kcal
11.42%
Carbohydrate, by difference
14
g
4.67%
Protein
4.1
g
8.2%
Total lipid (fat)
18.1
g
27.85%
100
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Provided by USDA
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