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Persimmon and spinach salad
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 627
  • Fat about 33g
  • Carbohydrates about 57g
  • Protein about 19g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 200 g red quinoa
  • 1 onions, finely chopped
  • 5 dl water
  • 1 garlic clove, squeezed
  • 1 tsp salt
  • 300 g leaf spinach
  • 4 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
  • 2 persimmons, in slices
  • 125 g smoked trout filets, torn into pieces
  • 80 g macadamia nuts, roasted, roughly chopped
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And that's how it's done
And that's how it's done
Heat the oil in a pan, add the quinoa, onion and garlic, sauté briefly. Pour in the water, season with salt, bring to the boil, cover and simmer over a low heat for approx. 25 mins. until just soft. Drain the water, mix in the spinach.
Whisk the balsamic and oil in a bowl, season. Add the quinoa and persimmon, mix and plate up. Top with the trout fillets and nuts.

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