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Quinoa Salad with Roasted Paprika and Tahini Sauce

Quinoa Salad with Roasted Paprika and Tahini Sauce
Julie van den Kerchove
Premium

Quinoa Salad with Roasted Paprika and Tahini Sauce

Julie van den Kerchove

This quinoa salad with bell pepper and artichoke is a taste explosion with every bite! If you roast the strips of bell pepper briefly in the oven, they will become incredibly sweet and soft. Together with the marinated artichoke, the salty olives and the creamy tahini sauce, they make this simple salad a real feast.

Macros(per serving)

805Kcal

Fat

36% (32 g)

Protein

13% (27 g)

Carbs

51% (104 g)

89 g Net, 15 g Fiber

Rate

Ingredients

Servings

Roasted sweet pepper
Red pepper (sweet) (strips)
1 piece
Coconut oil
12 Tbsp
Paprika powder
to taste
Tahini sauce
Tahini
2 Tbsp
Lemon juice
1 12 Tbsp
Water
1 12 Tbsp
Liquid stevia
to taste
Paprika powder
to taste
Black pepper
to taste
Celtic sea salt
to taste
Salad
lettuce
2 hands
Quinoa (cooked)
130 g
Artichokes Hearts
1 piece
Black olives
12 Tbsp

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

10 min

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Details

Allergens

Fruit, Nightshade, Sesame, Citrus

Diet

Vegetarian, Vegan

Course

Lunch, Dinner

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