We need lots of protein and energy. It’s necessary with the kids around and intensive workouts. Here’s the recipe for a real vitamin and protein bomb with quinoa, beetroot and Brussels sprouts. It’s perfect for breakfast or lunch at work.
Ingredients:
2 beetroots
80g Brussels sprouts
1 clove of garlic
ginger slice
100g dry quinoa
Pesto:
5 tbsp sunflower seeds
5 tbsp olive oil
2 handfuls rocket
salt
black pepper
4 tbsp water
Instructions:
Put the beetroots into the boiling water (do not peel the beetroots) and cook until soft - about 1 hour.
Cook quinoa in salted water for about 15 minutes.
In a separate pot, bring the water to boil and put the Brussels sprouts. Cook them for about 6 minutes.
Chop garlic and ginger finely.
When the beetroots are cooked, leave them to cool and then peel them and cut into slices about 5-10 mm thick. Drain quinoa it and leave to cool. Heat about 2/3 tablespoons of olive oil on a frying pan. Add ginger and garlic. Fry for a while, then add Brussels sprouts. Season with some salt and pepper. Mix and fry for about 3 minutes.
Pesto:
Roast sunflower seeds on a frying pan. Put into the blender. Add olive oil, water, rocket leaves and spices. Blend the mixture until it’s smooth. If necessary, add some more water.
On a plate put a slice of beetroot, then a teaspoon of pesto, a tablespoon of quinoa, Brussels sprouts and a teaspoon of pesto. Put a slice of beetroot on top and then again a teaspoon of pesto, quinoa, Brussels sprouts and so on. Combine as many layers of sandwich as you wish.
Enjoy!
Etykiety: breakfast, english, gluten free, recipes
