Light and cool! Today’s plate is ideal for an office meal or a quick-to-prepare dinner when you have returned home after work! It takes only 20 minutes to be prepared, it is not a carb bomb and yet it gets you feeling full!
Read also:
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- VEGAN QUINOA SALAD WITH AVOCADO AND PEPPERS RECIPE
- QUINOA BURGER WITH WHOLEGRAIN RICE
- QUINOA BURGERS RECIPE
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Ingredients
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- 2 cups of water ,
- 1 cup of quinoa ,
- 100 g thinly cut vegetables of your own choice (carrot, baby zucchini, peppers of any colour, peas, corn) ,
- 100 g basil pesto ,
- 100 g yogurt ,
- Zest of 1 lemon ,
- ½ of a cucumber, cut into cubes ,
- 10 leaves of spearmint ,
- Salt ,
- Freshly ground pepper
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- 1 egg ,
- ½ of an avocado ,
- 50 g of feta cheese
Instructions
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- Bring to a boil the water, inside a large pot. ,
- Add the quinoa, the thinly cut vegetables and a bit of salt. Stir once and then allow them to get cooked. ,
- When the water has almost evaporated, remove the pot from the heat and allow the food to “dry”. ,
- When all of the water has evaporated, transfer to a large bowl. ,
- “Refresh” the quinoa and the vegetables by stirring them properly with a large ladle and then allow them to cool. ,
- In a small bowl, mix the yogurt with the basil pesto and the zest of the lemon. ,
- Keep aside 2 tablespoons of the sauce yogurt-pesto and transfer the rest of it to the bowl with the quinoa. ,
- Add the cucumber. ,
- Thinly slice the spearmint and add it to the bowl. ,
- Mix properly.
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- Boil each egg for 5 minutes and then cool it, peel it and cut it into halves. ,
- Peel the avocado and then thinly slice it. ,
- Put in the bottom of each bowl a portion of quinoa. ,
- Top it with the egg, the avocado, the feta cheese and a bit of the yogurt-pesto sauce you have kept aside. ,
- Optionally, garnish with spearmint leaves.
