Persimmon and spinach salad

Persimmon and spinach salad

Total: 35 min. | Active: 35 min.
Nutritional value / person: 627 kcal
, Fat: 33 g
, Carbohydrate: 57 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
200 g red quinoa
1 onion, finely chopped
1 garlic clove, squeezed
5 dl water
1 tsp salt
300 g leaf spinach


4 tbsp balsamic vinegar
4 tbsp olive oil
¼ 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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How it's done

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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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