Quinoa vegetable bowl

Ingredients for 1 servings:

• 75g quinoa
• 150 ml vegetable stock
• 30 g lamb’s lettuce
• 10 g shepherd’s cheese
• 1 carrot(s)
• ¼ cucumber(s)
• ½ avocado(s)
• 2 stalk(s) celery
• Pomegranate seeds
• 10 g cashew nuts
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar, lighter
• Salt
• pepper
• marjoram
• Thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

simple and super delicious

Wash the quinoa, drain it, and simmer it in the boiling vegetable broth for about 15 minutes. Chop the vegetables (celery, carrots, and avocado), the feta cheese, and prepare the pomegranate and cashews. Briefly fry the carrots and celery in a pan. Transfer the salad to a bowl, add the cooked quinoa, and garnish with the remaining ingredients. For the dressing, combine the oil, balsamic vinegar, and herbs and pour over the bowl.