I ‘m not sure I think that this actually qualifies as a recipe, as basically all ingredients are exchangeable. But as a suggestion of what one might put together, this is one combination that I like a lot, and that also has the benefit of not containing any added sugar, honey or sweetener (etc.).
- Quinoa, 150 ml dry
- 300 ml water
- olive oil (mine had lemon flavor)
- 1 onion, diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, squashed and finely chopped
- kale, 250 g, chopped
- parsley, finely chopped
- chickpeas, 1 can
- sun-dried tomatoes in oil (use some oil to fry vegetables)
- cottage cheese, 50 g
- feta cheese, 150 g
- cucumber, 1/2, in small dices
- melon, 1/4, in small dices
Bring the water to a boil and add salt and the quinoa. Simmer under lid until all water is absorbed. Put aside.
Heat the olive oil and the oil from the sun-dried tomatoes in a large pan, and add the onion, garlic, bell pepper and salt. Stir frequently for around 2 minutes. Add the kale, lower the temperature and put a lid on. When the kale is about half it’s original size, add the parsley, chickpeas, the sundried tomatoes and the cottage cheese. Let cool.
Add cucumber, melon and feta cheese. Mix all together and serve. All ready!