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.

Gooseberry and Blackcurrant Quinoa Bowl
Gooseberry and Blackcurrant Quinoa Bowl

Gooseberry and Blackcurrant Quinoa Bowl
A vibrant and nutritious quinoa bowl featuring seasonal gooseberries and blackcurrants, perfect for a balanced lunch.
Gooseberry and Blackcurrant Quinoa Bowl
Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 350
    g
     gooseberries
  • 150
    g
     blackcurrants
  • 25
    g
     peas
  • 1
    item
     cucumber
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 10
    g
     mint leaves
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Gooseberry and Blackcurrant 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. Chop the cucumber into small cubes.
  4. In a large bowl, combine cooked quinoa, gooseberries, blackcurrants, peas, and cucumber.
  5. Crumble feta cheese over the mixture.
  6. Drizzle with olive oil and lemon juice.
  7. Add chopped mint leaves, salt, and black pepper.
  8. Toss everything gently to combine.
  9. Serve immediately or chill for later.
Nutrition Per Serving 800 g Per 100g
Energy 533 kcal 67 kcal
Protein 18 g 2.3 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 18 g 2.3 g
Carbohydrates 72 g 9.0 g
Fat 20 g 2.5 g
  • 150
    g
     quinoa
  • 350
    g
     gooseberries
  • 150
    g
     blackcurrants
  • 25
    g
     peas
  • 1
    item
     cucumber
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 10
    g
     mint leaves
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Rinse the quinoa under cold water.

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

Chop the cucumber into small cubes.

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

Crumble feta cheese over the mixture.

Drizzle with olive oil and lemon juice.

Add chopped mint leaves, salt, and black pepper.

Toss everything gently to combine.

Serve immediately or chill for later.

Contact About
Privacy Policy Terms of Service Sitemap