Ingredients
Hint:
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
Marinade
To grill
Quinoa
Dressing
Bowl
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.
How-tos
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