Quinoa Buddha bowl
Ingredients
for 4 person
| 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 |
| 5 dl | vegetable bouillon |
| 250 g | quinoa |
| salt to taste |
| 200 g | sweet potato, freshly cooked, peeled while hot, sliced |
| 1 | baby lettuce, cut lengthwise into eighths |
| 100 g | raspberry |
| ½ | mango, sliced |
| 100 g | feta, cubed |
| 100 g | cherry tomato, halved |
| 40 g | garden cress |
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.
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