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    with Steamed Broccoli Recipe

Vegetarian Quinoa Bowl
with Steamed Broccoli Recipe

Ingredients

Directions

The perfect super-food! Steam-cooked broccoli with quinoa and pomegranate give a healthy boost of energy while tasting delicious.

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Ingredients

Adjust Servings:
200g quinoa tricolour
2 tbsp sesame seeds
40g pine nuts
1 small broccoli
1 leek
1 pomegranate
1 small red chili
1 clove garlic
25ml soy sauce
2 tbsp sesame oil
2 tsp rice vinegar
2 tsp honey
juice of ½ lime
½ bunch cilantro
salt

Steps

1

Soak the quinoa overnight in plenty of water to improve digestibility and nutrient absorption. For a more time-saving alternative, a thorough rinsing of the seeds and subsequent steaming is sufficient.

2

Take the water tank out of the combi steam oven, fill it with water and place it back into the oven.

3

Spread sesame seeds and pine nuts on an ovenproof plate and place it onto the wire shelf in the Combi steam oven. Set "Grill 1" to 13 minutes and start the program. When the time is up, take out the plate and set it aside.

4

Rinse the quinoa thoroughly in a sieve under cold running water. Pour into a microwave-proof dish and add 400 ml of water. Place it on the floor of the Combi steam oven and select "microwave" with 1000 W. Set it to 5 minutes and press start.

5

Divide the broccoli into small florets, possibly halve large ones and cut the leek into fine strips. Rinse both under cold running water and then spread on the pre-cooked quinoa. Set "Auto Steam Program 30" (Fresh vegetables) to 400 g and start the program.

6

Cut the pomegranate in half and remove the seeds. Wash the red chilli, halve it, core it and dice finely. Peel the clove of garlic and also dice finely.

7

For the vinaigrette, whisk soy sauce, sesame oil, rice vinegar, honey, lime juice, chopped chilli and chopped garlic. Wash and dry the cilantro, pluck the leaves and chop finely.

8

Remove the dish from the Combi steam oven and mix vegetables and quinoa immediately with the vinaigrette. Season to taste with salt.

9

Garnish with roasted sesame seeds and roasted pine nuts, pomegranate seeds and cilantro and serve.

Enjoy

Ingredients

Adjust Servings:
200g quinoa tricolour
2 tbsp sesame seeds
40g pine nuts
1 small broccoli
1 leek
1 pomegranate
1 small red chili
1 clove garlic
25ml soy sauce
2 tbsp sesame oil
2 tsp rice vinegar
2 tsp honey
juice of ½ lime
½ bunch cilantro
salt

Nutritional information

784
Calories
96g
Carbs
31g
Fat
28g
Protein
977mg
Sodium
33g
Sugar
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