A fresh and complete meal for sunny days. Different textures and flavors delighting your senses while you get an energy boost to enjoy outdoors family activities, sports or any other fun.
For vegan option you can use any of our local brands of Vegan Cream Cheeses instead of cow cheese, boiled eggs for sacha inchi and also cook quinoa only with water.
Ingredients ( Makes about 4 servings )
Chicken broth / 2 cups
Quinoa / 1 cup
Eggs / 4 units
Coconut milk / 250 mls
Sweet potatoes/ 4 med units
Himalayan salt / as needed
Black pepper / as needed
Falafel / Vegan option from Mono Congo
Tomatoes / 2 units
Fresh basil / 1 roll ( from vegan chef )
Garlic / 2 cloves
Mushrooms, Portobello / 1 box
Palmito Cheese / ½ unit
Onions / 2 small units
Dry thyme / 1 tablespoon
Olive oil / as needed
Lemon / 2 units
Fresh Pesto / 4 tablespoons
Aragula/ ½ roll
Mango, ripe / 2 small units
Tumeric~ginger spices mixes / 1 tablespoon
Raw cashew / 50 grs
Directions
Cook the quinoa until tender in the chicken broth with some salt and pepper.
Boil the eggs until hard and peel them.
Cook sweet potatoes on coconut milk with salt, garlic and thyme.
Chop the mushrooms and onions in juliennes and sauté them together on olive oil with salt and pepper.
Defrost and fry the falafel.
Chop tomatoes in cubes, wash and spin basil and arugula, add mango in cubes, and then season with olive oil, lemon juice, salt and pepper.
Set in a bowl the quinoa, and then on top covering it: the sauté veggies, eggs, falafel, sweet potatoes and salad. Add on top of this pieces of cheese and cashews.
Drizzle with pesto
Sprinkle with the turmeric spice mix. Enjoy!
Contributed by Maria Aragon
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