Bowls » Quinoa Panzanella

Quinoa Panzanella

Panzanella close up

This Quinoa Panzanella is an alternative gluten-free version of the famous Tuscan bowl.

One of the best vegan bowls, tasty and with a wonderful Mediterranean basil scent.

Easy to prepare, it can also be a meal in itself, thanks to the protein content of quinoa and the nutritional elements of vegetables.

Ideal if you want a detox meal after a few holidays where you may have overdone the food a bit!

Panzanella
Panzanella

This Quinoa Panzanella recipe is taken from the blog Cooking with Marica (in Italian) where you can also find other interesting recipes.

Panzanella close up

Quinoa Panzanella

Yield: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Quinoa Panzanella, with tomato, cucumber, beetroot, cashew nuts.

Ingredients

Quinoa

  • 200 gr (1 cup + 2 tablespoons) quinoa
  • 450 ml (2 cups) water

seasoning

  • 60 gr (1/4 cup) umeboshi vinegar
  • 60 g (1/4 cup) water
  • 20 gr (5 teaspoons) brown sugar
  • 7 gr (1 teaspoon) salt

vegetables

  • 300 gr (10 ounces) cherry tomatoes
  • 100 gr (3.5 ounces) spring onions or Tropea onion
  • 50 gr (2 ounces) basil
  • 1 cucumber
  • 1 celery stalk
  • 1 organic lemon, zested and squeezed
  • extra virgin olive oil to taste

beetroot cream

  • 200 gr (1 cup) beetroot puree
  • 130 gr (1 cup) cashews
  • 40 g (3 tablespoons) water
  • 1/2 teaspoon lemon juice

Instructions

Quinoa

Rinse the quinoa under running water and then cook it over low heat for 10 minutes from the boil (1 volume of quinoa, two volumes of water and a pinch of salt) then let it rest for 10 minutes and then shell it on a plate or large bowl and season it with the seasoning (see below)..

Seasoning

Combine the ingredients in a saucepan and simmer them for a few minutes, until the sugar is completely dissolved. Let it cool and set aside at room temperature.

Vegetables

Dice the vegetables evenly and season with basil, oil, lemon and salt.

Beetroot cream

If the beets are raw, you need to stew them: cut into pieces and cook for 15 minutes with a pinch of salt and a little extra virgin olive oil. In case beets are already cooked, just dice them.
Blend the cooked beets with the cashews until you have a smooth texture.

Finishing

Put the quinoa in a bowl, place the beetroot cream and the vegetables on top.

Notes

Needed equipment:
Blender.

You can keep Quinoa Panzanella for 2 days in the fridge.

Nutrition Information
Serving Size 1
Amount Per ServingCalories 240

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