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Mediterranean Bowl

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Mediterranean Bowl

with sun-dried tomato pesto, quinoa, cucumber, tomato, feta and olives

Informations supplémentaires
20 min. | 418 kcal | easy | Vegetarian, Even better the next day, Express | Printable version
1. Cook the quinoa Bring a pot of water with the broth cube to a boil. Rinse the quinoa under cold water. Place the quinoa in the boiling water and cook 10-12 minutes until tender. Drain.
2. Setup Thinly slice the cucumbers. Chop the dill. Slice the tomatoes in half. Crumble the feta. Make sure that the olives do not contain pits.
3. Plate your dish Garnish the quinoa with the vegetables, feta, olives, pesto, almonds, dill and lime juice. Season with salt and pepper to taste. Add a drizzle of oil. Serve as a warm salad. Instead,you could place everything in the centre of the table and let everyone serve themselves. Bon appétit!
45gFeta Cheese
1unitDill
200gCherry Tomatoes
2unitLebanese Cucumber(s)
180gWhite Quinoa
0.5unitLime
30mlKalamata Olives
1unitVegetable Broth Cube(s)
1unitSun-Dried Tomato Pesto
45gSlivered Almonds
What you need pot, strainer
418 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 48g
16%
fat 20g
31%
cholesterol 18mg
6%
fiber 7g
28%
protein 15g
saturated 5g
25%
sodium 689mg
29%
sugar 6g
trans 0g