Green Byodo Bowl
Ingredients
0.5
Piece(s)
avocado
0.3
Piece(s)
zucchini
4
Bar(s)
green asparagus
1
Piece(s)
mini cucumber
0.2
Piece(s)
green paprika
Some
green salad
100
g
quinoa mix
20
g
mixed seeds
1
Tablespoon(s)
olive oil, for frying
Some
salt & pepper
1
Pinch(es)
sugar
For the dressing
4
Tablespoon(s)
apple balm
6
Tablespoon(s)
linseed oil
Some
salt & pepper
Preparation
-
1. Rinse the quinoa thoroughly in a fine sieve under lukewarm water. Bring 300 ml of salted water or vegetable broth to a boil and simmer the quinoa in it over medium heat for 15 minutes. Then, strain off the excess water and let the quinoa cool.
2. Wash the asparagus and trim the woody ends. Peel if necessary in the lower third and cut the asparagus into pieces. Heat some olive oil in a pan and cook the asparagus in the pan. Season with salt, pepper, and a pinch of sugar.
3. Toast the mixed seeds in the pan without oil until they turn golden brown.
4. Put the ingredients for the dressing in a screw-top jar and shake vigorously.
5. Wash, clean, and chop the remaining vegetables. Arrange everything in a bowl and drizzle with the dressing just before serving.
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Quinoa - the power corn of the Incas - in a colourful mix of white and red quinoa. This product is rich in minerals and protein, extremely nourishing. This quinoa is from Rapunzel’s fair trade project HAND IN HAND!The colourful quinoa mix is an eye-catcher on every plate, no matter whether it is served with vegetables, mashed or in gratins, roasted or puffed: quinoa is versatile and diversifies cooking thanks to its nutty taste.
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