Mediterranean Bowl
with sun-dried tomato pesto, quinoa, cucumber, tomato, feta and olives
Informations supplémentaires
20 min.
|
418 kcal
|
easy
|
|
Printable version
1. Cook the quinoa
Bring a pot of water with the broth cube to a boil. Rinse the quinoa under cold water. Place the quinoa in the boiling water and cook 10-12 minutes until tender. Drain.
2. Setup
Thinly slice the cucumbers. Chop the dill. Slice the tomatoes in half. Crumble the feta. Make sure that the olives do not contain pits.
3. Plate your dish
Garnish the quinoa with the vegetables, feta, olives, pesto, almonds, dill and lime juice. Season with salt and pepper to taste. Add a drizzle of oil. Serve as a warm salad. Instead,you could place everything in the centre of the table and let everyone serve themselves. Bon appétit!
45gFeta Cheese
1unitDill
200gCherry Tomatoes
2unitLebanese Cucumber(s)
180gWhite Quinoa
0.5unitLime
30mlKalamata Olives
1unitVegetable Broth Cube(s)
1unitSun-Dried Tomato Pesto
45gSlivered Almonds
What you need
pot, strainer
418 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
48g
16%
fat
20g
31%
cholesterol
18mg
6%
fiber
7g
28%
protein
15g
saturated
5g
25%
sodium
689mg
29%
sugar
6g
trans
0g