Delicious garden on a plate
Updated: May 5, 2019
Garden on a plate it its. This is a real "scrumptious" meal ( got that word from a dear family member, and it really is the perfect word for something super tasty and... yea, just scrumptious).
I love to get as much greens and vegetables as possible into my meals, in a non- boring way. I often mix it up and try new things and just "play with it" a little bit. Here comes the recipe of a super tasty and filling dish, PACKED with nutrition.
Quinoa (cook as much as you need) I usually eat 1-2 dl Cokes quinoa myself.
10-15 white champignon mushrooms
1/2 dl sunflower seeds
one small box of cherry tomatos
one small box of spinach, it's pretty much 3 big hands full of leaves. ( or a blend of arugula, spinach and other leaves)
Kalamata olives (as much as you like)
Green vegan pesto (comes in jar)
1/2 garlic glove
1/2 tbsp tahini
Cook the quinoa
Roast the sunflower seeds on medium heat in a frying pan. Add salt, stir often, when golden brown take them out.
Chop the mushrooms and fry them in olive oil until golden and soft. (salt and pepper them, I usually use white pepper, it brings out the taste of the mushrooms more). When mushrooms are done, add them into a bowl. Mix in a glass, - tahini, olive oil, salt + pepper and 1/2 pressed garlic clove, stir it around and pour it over the mushroom. Toss it around until all the mushrooms are covered in dressing.
Fry the tomatos, and spinach. When soft, add the rest of the cooked stuff into the pan and add seasoning.
Green dressing: add 1 avocado and 2 tbsp of green pesto into a blender or mixer, add 1 tbsp of olive oil and 3 tbsp of water. Add herbsalt, pepper and a squeeze of lemon or lime if you want.
Plate everything, pour the green dressing on top and enjoy!