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Wintergreen Soup with Quinoa and Black Beans
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- 50 g red quinoa
- 1000 g water
- 50 g onions, halved
- 3 garlic cloves
- 20 g extra virgin olive oil, plus extra for frying
- 40 g rice (e.g. basmati, long grain)
- 1 tsp ground cumin, plus extra for serving
- 300 g Swiss chard, white stalks removed, torn in pieces
600 - 700
g chicken stock
or vegetable stock
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- ½ lemon, juice only
- 100 g tinned black beans, rinsed, drained
- 100 g natural yoghurt
- per 1 portion
- 115.8 kJ / 27.7 kcal
- 1.2 g
- 3.7 g
- 1 g
- 0.5 g
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