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Ensalada de quinoa con espárragos blancos y ventresca de atún
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Ingredients
Vinagreta de nueces
- 50 g de nueces peladas
- 30 g de vinagre
- ½ cucharadita de sal
- 1 - 2 pellizcos de pimienta molida
- 90 g de aceite de oliva virgen extra
Quinoa
- 300 g de quinoa en grano (aclarada)
- 20 g de aceite de oliva virgen extra
- 800 g de agua
- 1 cucharadita sal
- 8 huevos de codorniz
Montaje
- 250 g de espárragos blancos (en conserva) en trozos de 3 cm
- 1 aguacate en láminas finas
- ½ cebolla roja en juliana fina
- 100 g de canónigos
- 250 g de ventresca de atún
- 8 tomates cherry cortados por la mitad
- 2 cucharadas de pasas sin semillas
- Nutrition
- per 1 ración
- Calories
- 3355 kJ / 802 kcal
- Protein
- 34.1 g
- Carbohydrates
- 45.1 g
- Fat
- 54 g
- Saturated fat
- 8 g
- Fiber
- 10.2 g
- Sodium
- 1186.8 mg
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