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Courgette and Carrot Quinoa Salad
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- 250 g quinoa
- 20 g olive oil
- 700 g water
- 1 vegetable stock cube (for 0.5 l)
- 450 g courgettes, cut in pieces
- 300 g carrots, cut in pieces
- 1 garlic clove
- 30 g mixed fresh herbs, leaves only (e.g. basil, parsley)
- 40 g lemon juice
- 20 g vinegar (e.g. balsamic, cider)
- 50 g olive oil
- 2 tsp fine sea salt
- ½ - ¾ tsp ground black pepper, to taste
- 2 pinches sugar
- per 1 portion
- 1233 kJ / 295 kcal
- 7 g
- 33 g
- 15 g
- 5.5 g
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