Hands holding a bowl in which a quinoa bowl is arranged.

QUINOA BOWL WITH GINGER-POMEGRANATE

 ⏱ Working time: 20 minutes 
🍽 Servings: 2
📈 Difficulty: Easy
🌱 Vegan
❤️ Pomegranate

 

INGREDIENTS

  • 150 g quinoa
  • 1 shallot
  • 2 small carrots
  • 1 organic orange
  • 2 dates, pitted
  • 1 tbsp coconut oil
  • 1 teaspoon cumin
  • 1/2 tsp turmeric
  • 300 ml vegetable stock
  • 2 tsp roasted pistachios, unsalted
  • 1 small cucumber
  • 30 ml Ginger Shot Pomegranate
  • Pepper
  • Small handful of mint or basil

PREPARATION

Finely chop the shallot and garlic. Finely chop the carrot and dates. Grate the orange zest and squeeze out the juice. Heat the coconut oil in a pan and sauté the shallots. Add the garlic, cumin and turmeric and fry gently for 2 minutes. Add the carrot pieces and quinoa and deglaze with the vegetable stock and our Ginger Shot Pomegranate. Simmer over a low heat with the lid on for 12 minutes.

In the meantime, chop the pistachios and fresh herbs. Arrange the quinoa in a bowl and garnish with dates, pistachios and herbs. Season with a little fresh orange juice and pepper to taste.

Bon appétit!