Quinoa bowl


Total time: 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 571 Kcal, 29g Protein, 57g Carbohydrates, 23g Fat


Ingredients

  • Marinade
  • 1 vanilla pod, halved lengthwise, use only the scraped-out seeds
  • 2 lime, rinsed with hot water, dabbed dry, use grated zest and all of the juice
  • 0.5 tbsp cane sugar
  • 2 courgettes, halved lengthwise
  • To grill
  • 1 smoked tofu (approx. 200 g), cut into 8 slices
  • Quinoa
  • 300 g quinoa
  • 4 dl vegetable bouillon
  • 300 g broccoli, cut into florets, stem peeled and sliced
  • Dressing
  • 3 tbsp olive oil
  • 2 tbsp plain yoghurt
  • 1 bunch dill, finely chopped
  • 0.5 tsp salt
  • a little pepper
  • Bowl
  • 100 g cherry tomatoes, halved
  • 200 g plain cottage cheese
  • 20 g unsalted, shelled pistachios, coarsely chopped
  • 15 g Micro Greens
  • Utensils
  • 4 bowls, each approx. 500 ml

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Instructions

  • Marinade

    Mix the lime zest and juice, vanilla seeds and cane sugar. Brush the courgettes with approx. 1 tbsp of the marinade, set aside the remainder of the marinade.
  • To grill

    Charcoal/gas/electric grill: Grill the courgettes over/on a medium heat (approx. 200°C) for approx. 7 mins. on each side. Grill the tofu for approx. 3 mins. on each side. Cut the courgettes into sticks approx. 7 cm long.
  • Quinoa

    Bring the quinoa and stock to the boil in a pan. Reduce the heat, cook (uncovered) for approx. 15 mins., stirring occasionally. Add the broccoli, cover and simmer for a further 5 mins.
  • Dressing

    Mix the oil, yoghurt and dill with the reserved marinade, season.
  • Bowl

    Divide the quinoa and broccoli between the bowls. Top with the tomatoes, cottage cheese, courgette and tofu, drizzle with the dressing. Garnish with the pistachios and micro greens.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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