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Quinoa squash bowl

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Ingredients

  • 60 g quinoa
  • 80 g Hokkaido pumpkin
  • 60 g kidney beans
  • 60 g beetroot
  • 80 g of green olives
  • 80 g broccoli
  • 80 g cucumber
  • 80 g red pepper
  • 50 g endive
  • 2 teaspoons sesame
  • 2 tsp walnut kernels
  • 1 lime squeezed
  • 2 tsp olive oil
  • Salt
  • pepper

Instructions

  • Cook the quinoa according to the instructions on the packet then season with lime juice and a pinch of salt.
  • Peel the pumpkin and cut into small cubes.
  • Wash the broccoli and cut into florets, fry with the pumpkin and olive oil in a pan over a medium heat.
  • Wash, halve, core and cut the bell pepper into strips.
  • Peel the beetroot and cut into thin slices.
  • Wash the cucumber and cut into small pieces.
  • Pluck the lettuce leaves into pieces.
  • Arrange the quinoa, pumpkin, broccoli, bell pepper, beetroot, kidney beans, cucumber, lettuce leaves and olives on two plates.
  • Season everything with salt and pepper.
  • Add the linseed, sesame and walnut kernels and serve.
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Course Bowls
Diets Vegetarian