Summery quinoa bowl

Summery quinoa bowl

Total: 35 Min. | Active: 35 Min.
vegetarian, gluten-free
Nutritional value / person: 502 kcal
, Fat: 26 g
, Carbohydrate: 47 g
, Protein: 14 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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250 g quinoa (e.g. tricolore)
5 dl water, boiling
½ tsp salt


4 tbsp white balsamic vinegar
4 tbsp olive oil
1 tbsp water
1 tsp liquid honey
½ tsp salt
a little pepper


250 g mini cucumbers, cut into slices
200 g celery, sliced
1 bunch radish incl. green parts *-*
150 g strawberries, quartered
200 g burrata piccola
4 sprigs peppermint, torn into pieces
4 sprigs basil, torn into pieces
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How it's done

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Empty the quinoa into the boiling water, cover and simmer over a low heat for approx. 15 mins. until just soft, season with salt.


Mix the balsamic, oil, water and honey, season. Mix the quinoa with half of the dressing, leave to cool. Set aside the remainder of the dressing.


Mix the vegetables and strawberries with the quinoa, serve the salad in bowls. Top with the burrata, garnish with the herbs, drizzle with the reserved dressing.

Good to know
Tip: Instead of strawberries, use cherries, raspberries or peach.

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