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This easy Mediterranean Quinoa Bowl is full of healthy ingredients: freshly roasted vegetables, quinoa with amazing Mediterranean flavors, and a homemade, vegan Cashew Tzatziki.
I still remember that when I first started looking into healthy cooking (and that wasn’t awfully long ago), I quickly realized that I knew very little about the world beyond what I was used to.
You know, “traditional”, mostly comfort foods, pizza, pasta, and the like. In that situation, I was reading a lot and I was amazed about how many undiscovered treasures there were for me to explore.
Articles like Julie Wilcox‘ “7 Benefits Of Quinoa: The Supergrain Of The Future” that appeared on Forbes were extremely helpful. I hadn’t heard of quinoa before, no clue what to do with it, and had no idea what a “supergrain” was supposed to be.
Quite a lot has changed since then. I have come to love quinoa and use it in ways I hadn’t anticipated. Like in this “Coconut-Mango Stew with Homemade Naan” recipe.
INGREDIENTS
FOR THE CASHEW TZATZIKI:
- 1 cup cashews, soaked overnight
- 1 clove garlic
- salt to taste
- 2-3 tbs white vinegar
- 1 Tbs lemon juice
- 3/4 cup (180 ml) water
- a little bit of chopped cucumber
FOR THE MEDITERRANEAN QUINOA:
- 1 cup quinoa
- 3 Tbs tomato paste
- 1 yellow pepper
- 1 zucchini
- 1 eggplant
- 1-2 handful sundried tomatoes chopped
- salt and pepper
INSTRUCTIONS
For the Cashew Tzatziki:
- Drain the cashews and add with all other ingredients (except for the chopped cucumber pieces) into a blender and process until smooth.
- Transfer to a bowl, add the cucumber pieces, and mix. Store in the fridge.
- For the Mediterranean Quinoa:
- Cook the quinoa according to the manufacturer’s instructions.
Full Recipes>>Mediterranean Quinoa with Cashew Tzatziki