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Asparagus salad with quinoa mix and soy beans Edamame

Method


Cook the quinoa in the package leaflet and set aside. Wash the asparagus and steam for 5 minutes until firm. Remove from heat and drain. Dress with olive oil, hemp oil, soy sauce, balsamic vinegar, lemon juice, apricot syrup and garlic. Mix the quinoa, asparagus, edamame and capers with the herbs and dressing. Enjoy hot or cold as a main dish or salad.

Rapunzel Products


401990 Quinoa mix, HAND IN HAND
700180 Soy beans Edamamé canned
1204255 Capers in brine
1002240 OXYGUARD® Hempseed oil virgin
1001910 OXYGUARD® Omega 3-6-9 oil virgin
1400700 Apricot syrup, project
1050520 Condimento Rosso
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