Ingredients
- —150 g cooked quinoa
- —200 g lean ground beef
- —100 g cherry tomatoes
- —1/2 avocado, sliced
- —2 handfuls of iceberg lettuce, finely chopped
- —1 tablespoon soy sauce
- —1 tablespoon olive oil
- —1 tablespoon white vinegar
- —1 tablespoon fresh basil or mint, finely chopped
- —Pinch of black pepper
- —Pinch of salt
Instructions
Cook the lean ground beef in a dry pan until browned and fully cooked.
Season lightly with pepper and a pinch of salt if desired.
Briefly roast the cherry tomatoes in the same pan until they start to burst open.
Slice the avocado.
Chop the iceberg lettuce into thin strips.
Mix olive oil, soy sauce, vinegar, and finely chopped basil or mint to make a dressing.
Place the cooked quinoa at the bottom of a glass jar or bowl.
Layer the warm ground beef on top.
Add the tomatoes, iceberg lettuce, and avocado.
Drizzle with the dressing.
Cover and let rest in the refrigerator for 3–4 hours for optimal flavor.
Serving Tip
A nutritious lunch with bold flavors and soft contrasts. Tender ground beef, fluffy quinoa, and fresh vegetables are layered together, while a herby dressing ties everything subtly. Hearty, balanced, and perfect for letting the flavors meld. Serve the bowl lightly chilled or at room temperature to allow the layers to shine and the flavors to harmonize beautifully.
Storage Tip
Store covered in the refrigerator for up to 1 day. Stir gently before serving to redistribute the dressing.