Vegetarian lunch bowl

Vegetarian lunch bowl

Vegetarian dishes have lately become popular even in the meat- loving France. Unfortunately, many ready- made dishes in supermarkets contain a lot of salt and sometimes not so healthy fats.

The following tasty and very healthy vegetarian recipe is quick to make and contains healthy olive oil and vegetarian protein from white beans. Vegetarian recipes with beans or lentils and rice, bulgur or pasta have always been a part of traditional Mediterranean diet. For a modern twist this recipe combines beans with red quinoa.

There is no need to add any salt because black olives themselves contain enough salt to make the dish tasty. The recipe is gluten and dairy free.

2 servings

100 ml red quinoa
3 tbsp. olive oil
2 shallots, chopped
1 clove garlic, chopped
3 tomatoes, coarsely chopped
2 tbsp. tomato puree
½ tsp. Piment d’Espelette or other mild chilli powder
8 black olives, sliced
1 tsp. dried Provençal herbs
A tin of cooked white beans
A generous amount of chopped fresh herbs

Cook the red quinoa in a small casserole in 250 ml water until the water has evaporated in about 20 minutes. Cover and set aside.

Meanwhile warm the olive oil in a large frying pan over medium heat and sauté the shallots and garlic for about 10 minutes. Add the chopped tomatoes, tomato puree, chilli, and Provençal herbs. Rinse the beans under running water and add to the pan. Add the quinoa, mix and continue cooking until everything is thoroughly heated.

Divide the mixture in the bowls and decorate with fresh herbs. Serve a green side salad for a balanced meal.