Quinoa Power Bowl
Time: Active 20 min
Utensils: Cutting board, kitchen knife, pot, coated pan
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Ingredients for 1 serving:
- 1 spring onion (approx. 35 g)
- 1⁄2 courgette (approx. 110 g)
- 20 g tomatoes, dried
- 20 g olives, black
- 3⁄4 tsp tomato paste
- 60 g feta
- 1 egg (approx. 55 g)
- 50 g salmon, smoked
- 70 g quinoa
- 2 tsp olive oil, virgin
- 2 tbsp white wine, dry
- 3⁄4 tsp rosemary, dried
- Pepper
- Salt
Preparation:
- Prepare the quinoa according to the instructions on the packet.
- 70 g Quinoa
- Dice the courgettes, cut the spring onion into rings and finely chop the olives and tomatoes.
- 1⁄2 courgettes (approx. 110 g)
- 1 spring onion (approx. 35 g)
- 20 g olives, black
- 20 g dried tomatoes
- Preheat the oven to **200 °C top/bottom heat**.
- Heat the olive oil in a pan over medium heat. Add the vegetables to the pan and fry until the vegetables start to colour. Add the rosemary, white wine and tomato paste and simmer for **circa 3 minutes**.
- 2 teaspoons virgin olive oil
- 3⁄4 teaspoon rosemary, dried
- 3⁄4 teaspoon tomato paste
- 2 tablespoons white wine, dry
- Add the quinoa to the pan, crumble the feta over it and fold in well.
- 60 g Feta
- Put the quinoa and vegetable mixture into an ovenproof dish. Season with salt and pepper and form a small hollow for the egg with a spoon.
- Salt
- Pepper
- Crack the egg and let it slide into the cavities. Bake in the oven for **approx. 25 minutes** until the egg white sets. Serve with the salmon.
- 1 egg (approx. 55 g)
- 50 g smoked salmon
Want to find more great recipes? Do you want to create your own personal nutrition plan? Then the feastr app is just right for you! Get it here on your mobile phone!
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