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Greek Bowl

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
Kerstin Getto
lorem ipsum

Ingredients

Servings: 2
Makes:

1 bunch parsley
1 small cucumber
1 tbsp. tahini paste
150 grams kalamata olives
2 cloves garlic
2 as needed red onions
20 as needed cherry tomatoes
200 grams feta
4 as needed mini cucumbers
4 as needed salmon fillets
400 grams quinoa
500 grams greek yoghurt
 to taste black pepper
1 juice of lemon
2 tbsp. olive oil
 to taste sea salt


Instructions

STEP 1/7

Cook the quinoa according to package instructions, break up with a fork and keep warm.

Note: This dish is great served with toasted naan bread or tortilla.This recipe was prepared using Braun’s MultiQuick 9 hand blender with several accessories.
STEP 2/7

Using Braun’s MQ9 all-in-one food processor with its slicing insert, slice the onions and mini cucumbers thinly one after the other.

STEP 3/7

For the tzatziki, cut the garlic cloves for a few seconds using Braun’s MQ9 all-in-one food processor with its chopping tool. Then add the cucumber pieces and chop for a few seconds as well. Add yoghurt, salt and some pepper and mix briefly.

STEP 4/7

For the tahini dressing, mix 2 tbsp olive oil and lemon juice using Braun’s MQ9 whisk accessory, season with salt and set aside.

STEP 5/7

Add the parsley to Braun’s MQ9 chopper accessory (350ml) and roughly cut using the pulse button at medium speed. Set aside.

STEP 6/7

Heat some olive oil in a non-stick pan and sear the salmon fillets on all sides. Season the fillets immediately with salt and coat with parsley. Slice fish thinly.

STEP 7/7

Distribute the quinoa between 4 dishes and top with tomatoes, cucumbers, onions, feta, olives and salmon. Drizzle with dressing and serve with tzatziki.

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
Kerstin Getto
lorem ipsum
Servings:2
Makes:

Ingredients


1 bunch parsley
1 small cucumber
1 tbsp. tahini paste
150 grams kalamata olives
2 cloves garlic
2 as needed red onions
20 as needed cherry tomatoes
200 grams feta
4 as needed mini cucumbers
4 as needed salmon fillets
400 grams quinoa
500 grams greek yoghurt
 to taste black pepper
1 juice of lemon
2 tbsp. olive oil
 to taste sea salt

Instructions

STEP 1/7

Cook the quinoa according to package instructions, break up with a fork and keep warm.

STEP 2/7

Using Braun’s MQ9 all-in-one food processor with its slicing insert, slice the onions and mini cucumbers thinly one after the other.

STEP 3/7

For the tzatziki, cut the garlic cloves for a few seconds using Braun’s MQ9 all-in-one food processor with its chopping tool. Then add the cucumber pieces and chop for a few seconds as well. Add yoghurt, salt and some pepper and mix briefly.

STEP 4/7

For the tahini dressing, mix 2 tbsp olive oil and lemon juice using Braun’s MQ9 whisk accessory, season with salt and set aside.

STEP 5/7

Add the parsley to Braun’s MQ9 chopper accessory (350ml) and roughly cut using the pulse button at medium speed. Set aside.

STEP 6/7

Heat some olive oil in a non-stick pan and sear the salmon fillets on all sides. Season the fillets immediately with salt and coat with parsley. Slice fish thinly.

STEP 7/7

Distribute the quinoa between 4 dishes and top with tomatoes, cucumbers, onions, feta, olives and salmon. Drizzle with dressing and serve with tzatziki.

Notes

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