Quinoa Bowl
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What you need:
- AquaTru filtered water (for cooking the quinoa)
280 g quinoa - 1 generous handful of peas (approx. 100–120 g)
- 2 zucchinis, chopped (unpeeled)
- 4 generous handfuls of lettuce (mixed greens or lamb’s lettuce)
- 2 medium sweet potatoes, diced
- 8–10 sun-dried tomatoes, chopped
- 160 g plant-based feta
- 1 cucumber, quartered
Toppings:
- Pine nuts
- Fresh herbs
- Lemon juice
- Salt and pepper
- AquaTru filtered water (for cooking the quinoa)
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How to do it:
- Prepare filtered water using the AquaTru and pour it into a small saucepan. Add the quinoa and cook according to the instructions on the package.
- Meanwhile, peel and dice the sweet potato into small pieces and place them in the air fryer/oven. Roast at 200°C (392°F) for 15 minutes. After 5 minutes, add the zucchini pieces to the air fryer/oven as well.
- While that’s roasting, use a vegetable peeler to slice the cucumber into thin ribbons and finely chop the lettuce. Add the peas to the air fryer/oven during the final 2 minutes, then remove everything once cooked.
- Assemble your bowl with the quinoa, roasted sweet potato, zucchini, peas, sun-dried tomatoes, lettuce, cucumber ribbons, and crumbled feta.
- Top with a few pine nuts and season with lemon juice, fresh herbs, salt, and pepper to taste!
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