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Because in food I trust. In all forms and shapes. 

Quinoa Buddha bowl

Quinoa Buddha bowl

I think that as long as you have this mixture with Seeberger walnuts and yeast flakes on top, you can enjoy anything, even simple rye bread with avocado and this vegan cheese. Love it a lot. Too much to stop eating, so I am very generous when sprinkling it over the salad.

Ingredients

180 g quinoa
625 ml of water
50 g Seeberger walnut halves
15 g yeast flakes
4 medium, sweet, ripe pears, cut into slices
2 large ripe avocados, sliced

sauce:
20 g basil leaves
10 g parsley leaves
10 g peppermint leaves
1 small garlic clove pressed through a garlic press
10 ml avocado oil
30-50 ml water

kale:
20 ml oil for frying (grapeseed or virgin olive)
200 g kale leaves, leaves torn into pieces
2 tbsp finely chopped basil
2 tbsp chopped parsley leaves
2 small garlic cloves pressed through a garlic press

sea salt to taste
freshly ground black pepper

Prepare

Place quinoa into a kettle, pour over water, add salt, and boil on medium heat until it has soaked up all of the liquid. Turn off the heat, place a lid on top, and let stand. 

In the meantime, place walnuts and yeast flakes into a blender and blend until you get a grated parmesan-like mass. Remove to a bowl and blend all of the sauce ingredients in the same blender until creamy, adding water, salt and pepper as much as needed.

When all of the above is ready, make the kale. Heat the pan, add oil and then kale, parsley, and basil. Stir while frying until almost ready. Add garlic, salt, pepper, and mix. 

Serve in individual bowls (divided into sections) or in one large bowl mixed all together. Be generous with the walnut crumbs as they have the most excellent taste. 

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
In partnership with Seeberger

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