Quinoa-tomato bowl

Mozzarella balls are great added to warm roasted tomato wedges and cooked quinoa for a balanced protein- rich lunch. This dish is at its best in late summer and early autumn when tomatoes and basil are in season.

2 servings

100 ml quinoa mixture of white and red quinoa, mélange de quinoa blanc et rouge

2- 3 ripe tomatoes

2 tbsp. Olive oil

Freshly ground black pepper

1 clove garlic, minced

½ tsp. Dried Provençal herbs

150g mozzarella mini balls

A generous amount, about a handful, of basil leaves

Cook the quinoa in about 300 ml water for 15- 20 minutes. Remove from heat and keep covered for 5- 10 minutes.

Preheat the oven to 210°C, roast.

Wash the tomatoes and cut into wedges. Place the olive oil, garlic, Provençal herbs, and black pepper in a plastic bag. Add the tomato wedges and shake. Pour the wedges in an oven- proof dish and roast for about 15 minutes until the tomatoes are somewhat collapsed.

Meanwhile wash and dry the basil leaves and drain the mozzarella balls.

Fold in the tomatoes and mozzarella into the quinoa and divide into the bowls. Decorate with a generous amount of fresh basil.