Preparation: 40 min.
Quinoa with crispy kale and chickpeas, sweet pumpkin and caramelized almonds
From Chez Pascale
Ingredients for
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100 g kale
200 g kale
300 g kale
400 g kale
500 g kale
600 g kale
700 g kale
800 g kale
900 g of kale
1 kg of kale
150 g pumpkin
300 g pumpkin
450 g pumpkin
600 g pumpkin
750 g pumpkin
900 g pumpkin
1.05 kg pumpkin
1.2 kg pumpkin
1.35 kg pumpkin
1.5 kg pumpkin
125 g chickpeas, cooked
250 g chickpeas, cooked
375 g chickpeas, cooked
500 g chickpeas, cooked
625 g chickpeas, cooked
750 g chickpeas, cooked
875 g chickpeas, cooked
1 kg chickpeas, cooked
1.13 kg chickpeas, cooked
1.25 kg chickpeas, cooked
50 g quinoa, dry
100 g quinoa, dry
150 g quinoa, dry
200 g quinoa, dry
250 g quinoa, dry
300 g quinoa, dry
350 g quinoa, dry
400 g quinoa, dry
450 g quinoa, dry
500 g quinoa, dry
15 g almonds
30 g almonds
45 g almonds
60 g almonds
75 g almonds
90 g almonds
105 g almonds
120 g almonds
135 g almonds
150 g almonds
1 tablespoon light soy sauce
2 tablespoons of light soy sauce
3 tablespoons of light soy sauce
4 tablespoons of light soy sauce
5 tablespoons of light soy sauce
6 tablespoons of light soy sauce
7 tablespoons light soy sauce
8 tablespoons of light soy sauce
9 tablespoons of light soy sauce
10 tablespoons of light soy sauce
0.5 tablespoon of agave syrup
1 tablespoon of agave syrup
1.5 tablespoons of agave syrup
2 tablespoons of agave syrup
2.5 tablespoons of agave syrup
3 tablespoons of agave syrup
3.5 tablespoons of agave syrup
4 tablespoons of agave syrup
4.5 tablespoons of agave syrup
5 tablespoons of agave syrup
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About this recipe
Let the oven do the work for this delicious vegetable dish!
You can read the full recipe on page 42 from Chez Pascale
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