Recipes

Quinoa Cranberry Bowl with Vegan Fishburger from the Field

Quinoa Cranberry Bowl with Vegan Fishburger from the Field

70 minutes
portions: 4
Preparation
Ingredients
1.5 Tsp.
Curry ground
100 g
Mayonnaise
200 g
Spinach leaves
2 Tsp.
White wine vinegar
3 Tbsp.
Olive oil
Salt
Pepper
4 pcs.
Vegan Fishburger from the field
400 g
Quinoa-Mix Cranberry
40 g
Beetroot sprouts
4 Tbsp.
Peanuts, unsalted
Utensils
Bowls, whisk, combi steamer
  1. Mix the curry and mayo in a bowl and leave to stand for approx. 60 minutes. Meanwhile, wash the spinach and shake dry. Mix vinegar, olive oil, salt and pepper. Carefully mix the dressing and spinach together.
  2. Prepare the vegan Fishburger and Quinoa-Mix Cranberry according to the instructions on the packet.
  3. Wash the sprouts and shake dry. Fill spinach and quinoa into bowls. Cut the meatballs in half and place 1 on each. Then drizzle with mayonnaise. Serve decorated with peanuts and sprouts.

Enjoy!
Your FRoSTA Foodservice Team