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      <image:title>Blog - Zimtiger Apfel-QUEENOA Crumble - für eine Auflaufform</image:title>
      <image:caption>150g QUEENOA 100g Haferflocken 2-3 mittlere Äpfel 100g grob gehackte Walnüsse 2 TL Zitronensaft 150ml Öl 100g Honig (oder eine vegane Alternative, zB Ahornsirup) 1 TL Zimt 1 Prise Salz</image:caption>
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      <image:title>Blog - Zimtiger Apfel-QUEENOA Crumble</image:title>
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      <image:title>Blog - Herbstliche Wurzelgemüse-Pfanne - für 4 Portionen</image:title>
      <image:caption>200g QUEENOA 500g deines Lieblingswurzelgemüses (Rüben, Karotten, etc) 150g Lauch 1 kleine Zwiebel 2 Knoblauchzehen 6 EL Lupinenwürzsoße (alternativ etwas weniger Sojasoße) 1 TL Schwarzkümmel 1 Lorbeerblatt etwas geräuchertes Salz Pfeffer 1 EL Öl zum Anbraten</image:caption>
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      <image:title>Blog - Simply QUEENOA Laibchen - Für 4 Portionen (ergeben etwa 16 kleine Laibchen)</image:title>
      <image:caption>150g QUEENOA 1 Zwiebel 7 EL Dinkelmehl 2 EL Sojamehl 1/2 TL Muskatnuss 1 TL Salz Pfeffer Öl zum Anbraten</image:caption>
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      <image:title>Blog - Simply QUEENOA Laibchen</image:title>
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      <image:title>Blog - Simply QUEENOA Laibchen - =&gt; genieße die QUEENOA-Laibchen am besten mit einem frischen Salat</image:title>
      <image:caption>Tipp: Du kannst die Laibchen mit etwas geriebenem Gemüse, oder deinen Lieblingsgewürzen, ganz nach deinem Geschmack abwandeln</image:caption>
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      <image:title>Blog - QUEENOAsalat mit Rucola, Birnen &amp;amp; Walnüssen - dazu ein süßsaures Honig-Senf Dressing</image:title>
      <image:caption>für 4 Portionen 150g QUEENOA 1 Bund Rucola 100g Walnüsse 2 Birnen 1 EL mittelscharfer Senf 1 EL Honig (oder Alternative) 4 EL Apfelessig 1 TL Salz 3 EL Hanföl</image:caption>
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      <image:title>Blog - Wärmende Krautsuppe mit QUEENOA - - Perfekt für kalte Tage</image:title>
      <image:caption>für 4 Portionen 50g QUEENOA 500g Weißkraut 1 Zwiebel 2 Knoblauchzehen 1 EL Tomatenmark 1 EL rotes Paprikapulver etwas scharfes Paprikapulver 1/2 TL geräuchertes Paprikapulver 1 EL Gemüsebrühe 1 TL Kümmel 1 Lorbeerblatt 1/2 TL schwarze Pfefferkörner geräuchertes Salz 1L Wasser 1 EL Öl zum Anbraten</image:caption>
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