Quinoa bowl

Quinoa bowl

Total: 45 Min. | Active: 45 Min.
vegetarian, gluten-free, healthy and balanced
Nutritional value / people: 571 kcal
, Fat: 23 g
, Carbohydrate: 57 g
, Protein: 29 g


4 people


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:

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2 limes, rinsed with hot water, dabbed dry, use grated zest and all of the juice
1 vanilla pod, halved lengthwise, use only the scraped-out seeds
½ tbsp cane sugar
2 courgettes, halved lengthwise

To grill

1 smoked tofu (approx. 200 g), cut into 8 slices


300 g quinoa
4 dl vegetable bouillon
300 g broccoli, cut into florets, stem peeled and sliced


3 tbsp olive oil
2 tbsp plain yoghurt
1 bunch dill, finely chopped
½ tsp salt
a little pepper


100 g cherry tomatoes, halved
200 g plain cottage cheese
20 g unsalted, shelled pistachios, coarsely chopped
15 g Micro Greens
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4 bowls, each approx. 500 ml

How it's done

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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.


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.


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


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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