Salad
Cooked quinoa
Diced cucumber
Almond feta (or plain feta cheese)
Kalamata olives
Finely chopped red onion
Lacto-fermented vegetables
Avocado
Leafy greens
hummus
Fresh basil or parsley
Cold pressed olive oil
A few drops of lemon juice
Salt & freshly ground black pepper
Roasted pepper dip
1 jar of roasted peppers (480 g)
2 garlic cloves
1 lemon (juiced)
1/2 cup cold pressed olive oil
1 /2 cup natural almonds
Salad
Cook the quinoa according to the instructions on the package. When the quinoa is done and has cooled down – start building your bowl. Put everything in small neat piles in your deep bowl. You decide.
Roasted Pepper Dip
Put everything in your blender (or use an immersion blender) and pulse until you have a dip (we prefer ours a bit chunky). Check the picture above if you are unsure! Place at the top of the salad and store what is left in the fridge.
Find it online: https://foodpharmacyco.com/2020/06/a-mediterranean-summer-bowl/