Post-Holiday Protein & Veggie Bowl by @louloukitchen_

1h

3 servings

🌾

300 g

Quinoa

🍖

400 g

Ground meat

🌿

Thyme

🥚

1

Egg yolk

🥖

2 tbsp

Breadcrumbs

🌿

Mint leaves

🌿

Basil leaves

🥣

2 tbsp

Skyr

🥒

0.5

Cucumber

🥕

1

Fennel

🫜

1

Cooked beet

🫒

Olive oil

🧂

Salt

⚫

Pepper

🍋

Lemon

🧅

1

Red onion

🍶

Vinegar

💧

Water

🍬

1 tbsp

Sugar

🍯

Honey

🌼

Mustard

  1. Slice
    • Red onion
    • Vinegar
    • Water

    Thinly slice the red onion and place it in a bowl with half vinegar, half water and 1 tbsp of sugar; leave in the fridge while you cook the rest.

  2. Cook
    • Quinoa
    • Olive oil
    • Water

    Cook the quinoa in water for 10 minutes, then spread it on a baking tray with a drizzle of olive oil and grill it in the oven at 200°C for 20 minutes.

  3. Mix
    • Ground meat
    • Egg yolk
    • Breadcrumbs

    Mix the ground meat with the egg yolk, a little breadcrumbs, mint and salt and pepper.

  4. Shape
    • Olive oil

    Shape the mixture into meatballs and fry them in a pan with a drizzle of olive oil.

  5. Mix
    • Skyr
    • Cucumber
    • Mint leaves

    Make the tzatziki by mixing the skyr, grated cucumber, mint and basil with salt.

  6. Grate
    • Fennel
    • Lemon
    • Olive oil

    Grate the fennel on a mandoline and mix it with lemon, olive oil and salt.

  7. Arrange
    • Quinoa
    • Ground meat
    • Skyr

    Arrange the grilled quinoa, meatballs, tzatziki, beet and grated fennel mixed with olive oil and lemon in a bowl.

  8. Add
    • Red onion

    Add the pickled red onion on top.

  9. Drizzle
    • Olive oil
    • Mustard

    Drizzle with olive oil mixed with honey and mustard.

Post-Holiday Protein & Veggie Bowl by @louloukitchen_

1h

3 servings

🌾

300 g

Quinoa

🍖

400 g

Ground meat

🌿

Thyme

🥚

1

Egg yolk

🥖

2 tbsp

Breadcrumbs

🌿

Mint leaves

🌿

Basil leaves

🥣

2 tbsp

Skyr

🥒

0.5

Cucumber

🥕

1

Fennel

🫜

1

Cooked beet

🫒

Olive oil

🧂

Salt

⚫

Pepper

🍋

Lemon

🧅

1

Red onion

🍶

Vinegar

💧

Water

🍬

1 tbsp

Sugar

🍯

Honey

🌼

Mustard

Preparation Steps

  1. Step 1/9

    Thinly slice the red onion and place it in a bowl with half vinegar, half water and 1 tbsp of sugar; leave in the fridge while you cook the rest.

    🧅Red onion
    🍶Vinegar
    💧Water
    🍬Sugar
    🥣Bowl

  2. Step 2/9

    Cook the quinoa in water for 10 minutes, then spread it on a baking tray with a drizzle of olive oil and grill it in the oven at 200°C for 20 minutes.

    🌾Quinoa
    🫒Olive oil
    🍳Baking tray
    🍲Pot

  3. Step 3/9

    Mix the ground meat with the egg yolk, a little breadcrumbs, mint and salt and pepper.

    🍖Ground meat
    🥚Egg yolk
    🥖Breadcrumbs
    🌿Mint leaves
    🧂Salt
    ⚫Pepper
    🥣Bowl

  4. Step 4/9

    Shape the mixture into meatballs and fry them in a pan with a drizzle of olive oil.

    🫒Olive oil
    🍳Pan

  5. Step 5/9

    Make the tzatziki by mixing the skyr, grated cucumber, mint and basil with salt.

    🥣Skyr
    🥒Cucumber
    🌿Mint leaves
    🌿Basil leaves
    🧂Salt
    🥣Bowl

  6. Step 6/9

    Grate the fennel on a mandoline and mix it with lemon, olive oil and salt.

    🥕Fennel
    🍋Lemon
    🫒Olive oil
    🧂Salt
    🔪Mandoline
    🥣Bowl

  7. Step 7/9

    Arrange the grilled quinoa, meatballs, tzatziki, beet and grated fennel mixed with olive oil and lemon in a bowl.

    🌾Quinoa
    🍖Ground meat
    🥣Skyr
    🫜Cooked beet
    🥕Fennel
    🫒Olive oil
    🍋Lemon
    🥣Bowl

  8. Step 8/9

    Add the pickled red onion on top.

    🧅Red onion
    🥣Bowl

  9. Step 9/9

    Drizzle with olive oil mixed with honey and mustard.

    🫒Olive oil
    🍯Honey
    🌼Mustard
    🥣Bowl
    🥄Whisk

Composition

Ingredients

Types

Grains, Meat, Spices, Eggs, Herbs, Dairy, Vegetables, Oils, Fruits, Condiments, Liquids, Sweeteners

Ingredients

Quinoa, Ground meat, Thyme, Egg yolk, Breadcrumbs, Mint leaves, Basil leaves, Skyr, Cucumber, Fennel, Cooked beet, Olive oil, Salt, Pepper, Lemon, Red onion, Vinegar, Water, Sugar, Honey, Mustard

Notes

Thyme (a little, for the meatballs), Mint leaves (a few, split between meatballs and tzatziki), Basil leaves (a few, for the tzatziki), Skyr (Greek yogurt in the transcript), Cucumber (grated, for the tzatziki), Fennel (grated on a mandoline), Olive oil (used across quinoa, meatballs, fennel and final drizzle), Salt (to taste), Pepper (to taste), Lemon (for the fennel dressing), Red onion (sliced thinly for pickling), Vinegar (half the volume of water in the pickling liquid), Water (half the volume of vinegar in the pickling liquid), Sugar (for the pickling liquid), Honey (mixed with olive oil and mustard for the final drizzle), Mustard (mixed with olive oil and honey for the final drizzle)

Allergens

Eggs, Gluten, Milk, Sulphites, Mustard

Dietetics

Dietary regimen

Nut-Free, High-Protein, soy-free

Calories

540 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 45g, Fat: 24g, Fiber: 7g, Sugars: 9g

Nutritional Information

Minerals

Iron: 4mg, Potassium: 700mg, Magnesium: 90mg, Calcium: 90mg, Sodium: 480mg

Vitamins

Vitamin C: 14mg, Vitamin B6: 0.6mg, Folate: 90µg, Vitamin B12: 1.5µg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Bowl, Mandoline, Baking tray, Pan, Whisk, Pot

Appliances

Oven, Refrigerator, Stove

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Everyday, Post-holiday Detox Meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Mediterranean, French

Geographic

France, Europe

Various

Aspect

Texture

Juicy, Crunchy, Creamy, Tender

Flavors

Savory, Fresh, Tangy, Herby, Sweet-tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store components separately in airtight containers,keep tzatziki and pickled onions in sealed containers), meatballs : 2-3 days (refrigerated in an airtight container,reheat thoroughly before eating)