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Antioxidant quinoa with red pepper

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By Marisa Aguirre Your email (*) print


Antioxidant quinoa with red pepper

At a glance

Serves:
2
Difficulty:
Easy
 
 

Marisa Aguirre

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Ingredients

    • 1 cup of quinoa
    • 1 red pepper
    • 1 small onion
    • 1 ripe tomato
    • 1 white zucchini (corgette) 
    • 1 lemon
    • virgin olive oil
    • salt / pepper

    Zucchibi carpaccio:

    • 1 zucchini white
    • 1 lemon or lime
    • Virgin olive oil

  1. Cut the onion, zucchini and bell pepper into thin strips, sauté in a tablespoon of oil over a low heat, then add the grated tomato and let cook a few minutes.  Prepare a puree and reserve.
  2. Boil 2 cups of mineral water; add the cup of quinoa previously washed. Cook for 7 to 10 minutes. It is ready when a few sprouts appear from the quinoa seed.
  3. Mix quinoa with pepper puree.

Zucchibi carpaccio:

  1. Wash and slice the zucchini with a mandolin, Cover  with lime or lemon juice and a few drops of oil and a sprinkle of sea salt.

Tip

Red pepper contain a lot of vitamin C (antioxidant)

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