Quinoa Buddha bowl

Name: Quinoa Buddha bowl
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g cherry tomatoes; 40 g garden cress; ½ bunch flat-leaf parsley; 100 g raspberries; ½ mango; 1 baby lettuce; 200 g sweet potatoes; 1 lemon; 1 tbsp honey; 250 g quinoa; a little pepper; ½ tsp salt; 1 tbsp olive oil; 100 g feta; 2 tbsp plain yoghurt; 5 dl vegetable bouillon

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 lemon, use only the juice

1 tbsp olive oil

2 tbsp plain yoghurt

1 tbsp honey

½ bunch flat-leaf parsley, finely chopped

½ tsp salt

a little pepper

Quinoa

5 dl vegetable bouillon

250 g quinoa

salt to taste

Buddha bowl

200 g sweet potatoes, freshly cooked, peeled while hot, sliced

1 baby lettuce, cut lengthwise into eighths

100 g raspberries

½ mango, sliced

100 g feta, cubed

100 g cherry tomatoes, halved

40 g garden cress

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Utensils

4 bowls, each approx. 500 ml

How it's done

Dressing

Mix all the ingredients in a bowl and refrigerate.

Quinoa

Bring the bouillon to the boil. Add the quinoa, cover and simmer over a low heat for approx. 20 mins. until just soft. Divide the quinoa into the bowls.

Buddha bowl

Plate up all the other ingredients on top of the quinoa, drizzle with the dressing.

How-tos

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«Quinoa Buddha bowl»

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4 people

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Quinoa Buddha bowl

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