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The Anti-Inflammatory Diet One-Pot Cookbook: 100 Easy All-in-One Meals

  • Mã sản phẩm: 1641528427
  • (327 nhận xét)
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  • Publisher:Rockridge Press (October 22, 2019)
  • Language:English
  • Paperback:166 pages
  • ISBN-10:1641528427
  • ISBN-13:978-1641528429
  • Item Weight:14.4 ounces
  • Dimensions:7.5 x 0.45 x 9.25 inches
  • Best Sellers Rank:#553,245 in Books (See Top 100 in Books) #2,014 in Quick & Easy Cooking (Books) #7,054 in Special Diet Cooking (Books) #7,509 in Diets & Weight Loss (Books)
  • Customer Reviews:4.3 out of 5 stars 335Reviews
347,000 vnđ
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The Anti-Inflammatory Diet One-Pot Cookbook: 100 Easy All-in-One Meals
The Anti-Inflammatory Diet One-Pot Cookbook: 100 Easy All-in-One Meals
347,000 vnđ
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Mô tả sản phẩm

From the Publisher

Anti Inflammatory Diet, Anti Inflammatory Diet, Anti Inflammatory Diet, Anti Inflammatory Diet
anti inflammatory diet, anti inflammatory diet, anti inflammatory diet, anti inflammatory diet
Anti Inflammatory Diet, Anti Inflammatory Diet, Anti Inflammatory Diet, Anti Inflammatory Diet

SAMPLE RECIPE: WATERMELON AND QUINOA SALAD WITH FETA AND MINT

SERVES 4 / PREP TIME: 10 MINUTES / COOK TIME: 25 MINUTES

This salad screams summer! The quinoa adds protein and fiber, and the watermelon is sweet and juicy and a delicious counterpart to the creamy feta. Since most markets sell cut watermelon, this salad is a breeze to create.

INSTRUCTIONS:

1. In a large pot, combine the quinoa, 2 cups of water, and salt. Bring to a boil, reduce the heat to a simmer, and cook, partially covered, until all the water has been absorbed, about 20 minutes. Remove from the heat, let cool to room temperature, and fluff with a fork.

2. Add the oil and lemon juice and mix well.

3. Add the watermelon and scallion, and gently mix until just combined.

4. Sprinkle the cheese, mint, and pepper over the salad and serve.

PER SERVING Calories: 473; Total Fat: 29g; Total Carbohydrates: 36g; Sugar: 4g; Fiber: 4g; Protein: 19g; Sodium: 1189mg

TIPS: If using cooked quinoa, use 3 cups. This salad is best eaten shortly after it’s been made but can be stored, covered, in the refrigerator for 24 hours.

INGREDIENTS:

  • 1 cup quinoa
  • 1 teaspoon salt + 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups seeded watermelon cut into 1/2-inch dice
  • 1 scallion, both white and green parts, thinly sliced
  • 1/2 cup crumbled sheep’s or goat’s milk feta cheese
  • 1/4 cup finely chopped fresh mint

 

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