Cottage Cheese, Cucumber & Za'atar Quinoa Bowl
Lunch · Levantine · Ready in 15 min · Serves 2
Quinoa simmered while you build a cold cucumber-and-tomato top, finished with za'atar and whipped cottage cheese. Vegetarian, gluten-free, fifteen minutes.
Per serving
- Calories
- 507
- Protein
- 28 g
- Carbs
- 56 g
- Fat
- 19 g
- Fibre
- 8 g
Vitamins and minerals, % of a day’s needs
- Iron26%
- Vitamin D0%
- B1239%
- Zinc28%
- Magnesium40%
- Omega-316%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 120 g Quinoa
- 300 g Cottage cheese
- 150 g Cucumber
- 150 g Cherry tomatoes, halved
- 2 tbsp Za'atar spice blend
- 1 tbsp Olive oil
- 20 ml Lemon juice
- 40 g Spring onion, sliced
- 8 g Fresh mint, chopped
- 1 tsp Salt
Method
- 1
Rinse the 120g quinoa, cover it with twice its volume of water and simmer over medium heat for 12 minutes, until the grains have uncoiled and the water is gone.
- 2
While the quinoa cooks, dice the 150g cucumber, halve the 150g cherry tomatoes if they came whole, and slice the 40g spring onion.
- 3
Beat the 300g cottage cheese with 20ml lemon juice and 1 tsp salt for a minute, until it loosens from curds into a spoonable cream.
- 4
Spread the cottage cheese into two bowls, fork the quinoa on top, then pile on the chopped vegetables with 8g chopped mint.
- 5
Scatter 2 tbsp za'atar over the bowls and pour 1 tbsp olive oil across the top.
