Simple, nourishing, and full of greens. This bowl brings together seasonal vegetables, quinoa, and Kojibar Spinach into a balanced meal that satisfies without feeling heavy. Perfect for a quick lunch, a light dinner, or a meal that keeps you going throughout the day.
Fermented Kojibar adds protein and depth of flavour, fresh vegetables bring texture and freshness, and quinoa ties everything together.
Recipe (Serves 1–2)
Ingredients:
- 1 Kojibar Spinach patty
- 1 cup cooked quinoa
- 1 small head of broccoli
- a handful of fresh peas
- a handful of chopped kale
- a handful of cherry tomatoes
- olive oil
- salt and pepper to taste
- Optional: lemon juice or a simple olive oil-based dressing
Method:
Quinoa
Cook the quinoa according to instructions (1 part quinoa to 2 parts water). Drain and let it cool slightly.
Vegetables
Cut the broccoli into florets and briefly blanch or steam it together with the fresh peas, keeping them bright and crisp. Gently massage the kale with a few drops of olive oil and a pinch of salt.
Kojibar
Slice Kojibar into pieces. Pan-fry the patty with a little olive oil until golden.
Assemble the bowl
Add quinoa, broccoli, peas, kale, and tomatoes to a bowl. Top with sliced Kojibar.
Finish
Season with salt and pepper and, if desired, add a squeeze of lemon juice or a light dressing.
Tip
This bowl is easy to adapt. Swap broccoli for cauliflower, add roasted vegetables, or finish with a spoon of fermented dressing. Simple, wholesome, and endlessly flexible.
Buy Kojibar Spinach in our online shop HERE.