Piccolo Nourish Bowl
A go-to nourish bowl recipe that’s a beautiful balance of nutrient-dense vegetables, quinoa, healthy fats, and quality proteins.
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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