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
- 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.
- Prepare the vegan Fishburger and Quinoa-Mix Cranberry according to the instructions on the packet.
- 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