This Piccolo Nourish Bowl is a go-to nourish bowl recipe that’s a beautiful balance of nutrient-dense vegetables, quinoa, healthy fats, and quality proteins.
If you love this recipe, try my Paprika Chicken Nourish Bowl
Ingredients
60g French green beans, halved lengthways
150g cooked red and white quinoa
6 quail’s eggs
6 picciolo cherry tomatoes, halved
a handful rocket leaves
2 tablespoons pumpkin seeds
3 tablespoons crispy shallots ( from a tub)
150g cooked red and white quinoa
6 quail’s eggs
6 picciolo cherry tomatoes, halved
a handful rocket leaves
2 tablespoons pumpkin seeds
3 tablespoons crispy shallots ( from a tub)
Dressing
6 tablespoon olive oil
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
Method
- Bring a pan of water to the boil. Add the green beans and boil for 2 minutes, drain and refresh under cold water.
- Put the eggs into a small saucepan. Cover with cold water. Bring up to the boil and boil for 3 minutes, drain and peel and slice each one in half.
- Put the quinoa into a serving bowl. Arrange the sliced eggs, beans, tomatoes and rocket in separate piles on top of the quinoa. Sprinkle the seeds and crispy shallots on top. Season.
- Measure all of the dressing ingredients into a jug. Whisk together using a small whisk. Pour the dressing over the top of the salad before serving.
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