Mediterranean Quinoa and Vegetable Bowl

Mediterranean Quinoa and Vegetable Bowl

Bio
My Organic Alnatura Recipes
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Preparation time
35min
Serving(s)
4

Source: Alnatura - Photographer: Oliver Brachat

Ingredients:

120
g quinoa
200
g button mushrooms
1
teaspoon capers
1
heaped teaspoon pesto sauce
0,50
teaspoon dried oregano
250
g courgettes
2
Mediterranean burgers
4
tablespoons pitted black olives
4
tablespoons fennel and pear vegetable spread
4
sprigs basil
1
tablespoon salad seed mix
240
ml water
5
tablespoons Tuscany-style tomato sauce
170
g tomatoes
6
mozzarella mini balls
3
tablespoons olive oil
1
teaspoon dark balsamic vinegar
0,75
teaspoon salt
0,50
teaspoon freshly ground black pepper

Prepare the quinoa

Using a sieve, rinse the quinoa in hot water, drain and then place in a pan with the water. Bring to the boil and leave the quinoa to simmer over a low heat for about 25 minutes. Then, using a sieve, drain it, transfer it to a dish and stir in the tomato sauce.

Prepare the tomato and mozzarella salad

Wash the tomatoes and cut into quarters. Halve the mini mozzarella balls. Mix together the tomatoes and the mozzarella, and season with 1 tablespoon olive oil, the vinegar and a little salt and pepper.

 Cook the mushrooms

Clean the mushrooms, scrubbing them lightly with a damp cloth and then cut into quarters. Next, take a frying pan, heat one tablespoon of olive oil and fry the mushrooms over a medium heat for 4 to 5 minutes, until they are nice and golden brown. Add the capers and fry them briefly too. Season the mushrooms with the pesto sauce and salt and pepper, then put to one side.

Fry the courgettes sticks and burger strips

Wash and clean the courgettes, then chop them up into sticks. Cut the burger into strips. Heat the rest of the olive oil and fry the courgettes sticks over a medium heat for about 4 minutes, and then season with the oregano, salt and pepper. Push the courgette sticks to one side and then fry the burger strips for 2 minutes or so.

Assemble and serve the bowls

Divide the tomato-flavoured quinoa between two bowls and add the tomato salad, the mushrooms, courgettes sticks, burger strips and olives. Then, decorate with dabs of the garden vegetable spread. Wash the basil, dry thoroughly, remove the leaves and chop them very finely. Sprinkle the chopped basil on top of the bowls along with the salad seed mix.

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