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Quinoa bowl
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 571
  • Fat about 23g
  • Carbohydrates about 57g
  • Protein about 29g
This is needed
This is needed for 4 people
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
Tools
  • 4 bowls, each approx. 500 ml
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And that's how it's done
And that's how it's done
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.