Quinoa Bowl

Ingredients for 2 servings:

• 200g quinoa
• 1 m.-sized mango(s), ripe
• 50 g dried tomatoes in oil
• 1 small shallot(s)
• 1 pointed pepper
• ¼ cucumber(s)
• 2 handfuls of cherry tomatoes
• 50 g feta cheese
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Quinoa with a twist, vegan possible

Simmer the quinoa in lightly salted water at a ratio of 1:2 over low heat until the quinoa has completely absorbed the water. Set aside. In the meantime, finely chop the onion and mix with the tomatoes and about 2 tablespoons of the oil. Peel the mango, remove the core, and cut into bite-sized pieces. Also cut the bell pepper and cucumber into small pieces. Halve the tomatoes. Mix the cooked quinoa with the tomato and onion oil and season with salt and pepper if desired (note: dried tomatoes are already very salty). Divide the mixture between two bowls and add the remaining ingredients in portions. Finally, crumble the feta over the mixture and serve. If you omit the cheese or replace it with fried tofu, it’s wonderfully vegan. Info: Bowls are small, nutrient-rich dishes characterized by colorful (and usually vitamin-rich) fruits and vegetables. They are rich in vitamins and light on the stomach. Therefore, when swapping ingredients, make sure to include something colorful. For example, you could replace the mango with blueberries and use half a yellow bell pepper instead of the pointed pepper. These are great to prepare for the office or even for a picnic. They’re also very popular with children, as they love colorful food.