SUPER BOWL

THIS QUINOA RECIPE COMBINES PROTEIN OF THE NUTRITIOUS SUPER-SEED, POWERFUL ANTIOXIDANTS, MINERALS & VITAMINS IN ONE HEALTHY BOWL.

SERVED WARM OR COLD, IT'S ALSO A PERFECT PICNIC DISH.

Preparation time: 10 minutes

Total cooking time: 15 minutes

INGREDIENTS ------------------

serves 2

100-120 g organic quinoa

2 broccoli florets pulled apart, stems chopped

3 small carrots, diced or cubed

2 tbsp frozen peas

1 tsp cooking oil

2 medium/large mushrooms, chopped

1 tsp dry oregano

2 pickled cucumbers, sliced

1 tbsp capers

8 cherry tomatoes, cut in halves

vegan feta to garnish

unrefined salt to taste

fresh parsley & black pepper to garnish

1 tbsp extra virgin olive oil

METHOD ---------------------

1. Add quinoa to a small saucepan and cover with water. To cook the quinoa use a 2:1 ratio of liquid to quinoa or 2 cups of water for every 1 cup of dry quinoa. Salt to taste, bring to boil and reduce heat to medium-low. Cover and simmer the quinoa. After 5 minutes of cooking add carrots and broccoli stems. Continue cooking for 5 minutes and add broccoli florets [tops]. Add more water if needed and cook until all of the water is absorbed and the carrots & broccoli are cooked al dente (you want a bit of crunch). Total cooking time should be ca. 15 minutes.

2. Meanwhile, heat a small amount of cooking oil in a medium pan. Add mushrooms and cook for ca. 5 minutes or until golden. Garnish with black pepper. Set aside and keep warm.

3. Combine cooked quinoa with mushrooms. Toss in cherry tomatoes, pickles and capers. Add a splash of olive oil, oregano, crumbled vegan feta, fresh parsley and salt to taste.

4. Serve warm or cold.

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