60 g Quinoa
3 g Butter
5 g Dill or parsley
150 g Chicken liver
60 Chinese cabbage
20 g Arugula
20 g Pomegranate seeds *
30 g An Apple
70 g A tomato
1 tbsp Olive oil
1 tbsp Sesame
1
Soak quinoa for 20 - 30 Minutes, boil until ready in salted water in a ratio of 1: 2. Add a little butter and fresh herbs to the finished porridge.
For salad:
2
Clean and dry the liver with a paper towel. In a preheated pan greased with butter, fry the liver until half cooked.
3
When the liver is almost ready, add to it an apple, sliced in strips, and simmer all together until the liver is fully cooked.
4
On a plate put shredded Beijing cabbage, liver with apples, arugula on top, slices of tomatoes and pomegranates. Pour olive oil, salt and pepper to taste.
5
Serve with quinoa.
Vegetarian substitute:
6
Quinoa (150 g) with a salad of slightly salted trout or tuna and pomegranate (300 g)
* Pomegranate seeds are conveniently stored in the freezer portionwise. After cleaning the pomegranate, the grains can be divided into portions, wrapped in foil and sent to the freezer or refrigerator (depending on how soon you need them).
CategoryMain Cource, SaladsCuisineFrench, MediterraneanCooking MethodBaking, Frying, SimmeringDietLow Calorie, Low Fat, Vegetarian
Ingredients
60 g Quinoa
3 g Butter
5 g Dill or parsley
150 g Chicken liver
60 Chinese cabbage
20 g Arugula
20 g Pomegranate seeds *
30 g An Apple
70 g A tomato
1 tbsp Olive oil
1 tbsp Sesame