We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Autumn Berry and Pea Quinoa Bowl
Autumn Berry and Pea Quinoa Bowl

Autumn Berry and Pea Quinoa Bowl
A nutritious quinoa bowl with seasonal berries, peas, and cucumbers.
Autumn Berry and Pea Quinoa Bowl
Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 200
    g
     gooseberries
  • 150
    g
     blackcurrants
  • 100
    g
     raspberries
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 5
    g
     mint leaves
Preparation Time: 25 minutes
Autumn Berry and Pea Quinoa Bowl
Instructions:
  1. Rinse the quinoa under cold water.
  2. Cook the quinoa in a pot with double the amount of water until fluffy.
  3. Blanch the peas in boiling water for 2 minutes and then cool in ice water.
  4. Chop the cucumbers into small cubes.
  5. In a large bowl, combine cooked quinoa, peas, cucumbers, gooseberries, blackcurrants, and raspberries.
  6. Crumble feta cheese over the mixture.
  7. Drizzle with olive oil and lemon juice.
  8. Garnish with fresh mint leaves.
  9. Toss gently to combine all ingredients.
Nutrition Per Serving 806 g Per 100g
Energy 635 kcal 79 kcal
Protein 20 g 2.5 g
Fibre 15 g 1.9 g
Salt 1.5 g 0.2 g
Sugar 30 g 3.7 g
Carbohydrates 90 g 11.2 g
Fat 25 g 3.1 g
  • 150
    g
     quinoa
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 200
    g
     gooseberries
  • 150
    g
     blackcurrants
  • 100
    g
     raspberries
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 5
    g
     mint leaves
1
Servings
0

Rinse the quinoa under cold water.

Cook the quinoa in a pot with double the amount of water until fluffy.

Blanch the peas in boiling water for 2 minutes and then cool in ice water.

Chop the cucumbers into small cubes.

In a large bowl, combine cooked quinoa, peas, cucumbers, gooseberries, blackcurrants, and raspberries.

Crumble feta cheese over the mixture.

Drizzle with olive oil and lemon juice.

Garnish with fresh mint leaves.

Toss gently to combine all ingredients.

Contact About
Privacy Policy Terms of Service Sitemap