Preparation
Ingredients
Ingredients for the bowls
- 250 g
- Quinoa
- 500 ml
- Vegetable broth
- Salt
- 2 Pcs.
- Avocado
- 100 g
- Red cabbage
- 200 g
- Carrots
- Sugar
- Pepper
- 50 ml
- Apple vinegar
- 8 pcs.
- Plant-Based Schnitzel from the field
- 50 g
- Young spinach
- 250 g
- Blueberries
- 1 Tbspl.
- Mustard, medium hot
- 150 ml
- Olive oil
- Salt
- Pepper
Utensils
Sieve, pot, cooker, knives, cutting board, bowl, peeler, rasp, combi steamer, blender jug, blender
- Wash the quinoa thoroughly in a sieve. Then bring the stock, salt and quinoa to the boil in a pot. Lower the temperature so that it is still simmering gently. Simmer for about 10-15 minutes.
- Halve and pit the avocados, remove the flesh and cut into slices. Wash the red cabbage and carrot and pat dry. Remove the outer hard leaves from the red cabbage. Cut out the stalk, cut the red cabbage into fine strips and season with salt and sugar. Knead vigorously by hand and leave to stand. Then season with salt, sugar, pepper and vinegar. Peel and roughly grate the carrots.
- Prepare the Plant-Based Schnitzel from the field according to the instructions on the packaging. Then keep warm.
- For the dressing, wash and sort the blueberries and purée finely with the remaining dressing ingredients in a blender jug using a blender. Season to taste with salt and pepper.
- Wash the spinach and pat dry. Cut the Plant-Based Schnitzel from the field into strips, arrange in bowls with the remaining ingredients, drizzle with blueberry dressing and serve sprinkled with the remaining blueberries.
Enjoy!
Your FRoSTA Foodservice Team