Mediterraanse Bowl

Voorbereidingstijd: 15 Minuten

Totale tijd: 20 Minuten

Porties: 10

Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingrediënten

1 kg driekleuren quinoa, gekookt

1,25 kg hele groene linzen, gekookt

250 g gemengde groene slasoorten

500 g cherrytomaten, gehalveerd

300 g komkommer, in dunne halve plakjes gesneden

200 g rode ui, in dunne plakjes gesneden

100 g amandelschaafsel

100 ml olijfolie

Peper en zout

600 g gegrilde kipfilet met citroen marinade*, in porties van 60 g gesneden

600 ml geroosterde rode pepersaus**

Instructies

Meng de quinoa met de linzen en de sla en breng op smaak met peper en zout en de olijfolie. Bedek elke kom gelijkmatig met tomaten, komkommer, rode ui en amandelen. Werk af met een warme portie kip van 60 g en geroosterde rode peper saus.

*Om citroen kip marinade te maken:
60 ml olijfolie
75 ml citroensap
1 el gedroogde oregano
2 el knoflookpuree
peper en zout

**Om geroosterde rode pepersaus te maken:
500 g geroosterde paprika uit pot, uitgelekt
2 sjalotten, gesnipperd
350 ml groentebouillon
200 ml room
peper & zout
olijfolie

Tip van de chef:
Om dit recept naar een hoger niveau te tillen kun je wat kappertjes toevoegen of zelfs de geroosterde rode pepersaus vervangen voor zoetzuur, om zo het mediterrane gevoel naar de Italiaanse kust te brengen.

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Lentils.org

Mediterraanse Bowl

Voorbereidingstijd: 15 Minuten

Totale tijd: 20 Minuten

Porties: 10

Lentils.org

Ingrediënten

Instructies

Labels

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