300 g bio quinoa1 bio red bell pepper, in strips
250 g bio chestnut mushrooms into quarters
400 g vegetarian meatballs
1 red onion, in half moons
1 ball of mozzarella, into cubes
1 clove garlic
bunch of bio-leaf parsley
bunch of bio basil
bunch of bio chives
40 g bio cashews
1/2 tsp paprika
bio olive oil
salt and pepper
1. Cook the quinoa cooked as stated on the packaging.
2. Fry the red onion, peppers and mushrooms in olive oil until golden brown. Season with paprika, salt and pepper. Bake the veggieballetjes until golden brown in olive oil.
3. Put the fresh herbs with the garlic, the nuts and a good glug of olive oil in a blender, season with salt and pepper, and mix smooth.
4. Scoop the peppers, the mushrooms and the red onion under the quinoa. Divide onto plates, place the meatballs in and mix with the sauce. Finish with cubes of mozzarella and basil leaves.
Lover of salads? Taste this warm salad with winter ingredients!
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