Starters & salads

Quinoa and Vegetable Tower with Avocado and Confited Cherry Tomatoes

★ 4.58 ratings

The oil that remains after frying cherry tomatoes is delicious drizzled on toasted sourdough and topped with fresh cheese or avocado, or to season a salad.

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Details

Difficulty: Medium
Prep: 15 min
Active: 15 min
Cook: 60 min
Total: 60 min
Yield: 4 portions

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Category: Starters & salads
Time: 30–60 min
Nutrition: High fibre Under 500 kcal
Diet: Vegan Plant-based
Difficulty: Medium

Ingredients

Metric US

cherry tomatoes: 100 g
fresh mixed herbs: 20 g
olive oil: 140 g
balsamic vinegar: 1 tsp
ground black pepper: 3 pinches
garlic: 4 cloves
fine sea salt: 2–3 pinches
quinoa: 200 g
water: 750 g
red onions: 50 g
red pepper: 75 g
yellow pepper: 75 g
courgette: 100 g
aubergine: 100 g
tomato: 50 g
fine sea salt: 1–2 pinches
avocado: 0.5

Nutritionper portion

Per portionRecipe totalCustom

Portions

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein: 9.6 g
Energy: 1,528.8 kJ
Calories: 365.4 kcal
Fat: 17.4 g
Fibre: 9.4 g
Carbohydrates: 45.9 g

Cookidoo® details

Categories: Starters and salads
Dish types: Salad
Meal types: Starter
Dietary: Vegan, Vegetarian, Nut Free, Sugar Free, Alcohol Free, Gluten Free, Lactose Free, Dairy-Free, Gluten-Free
Health: High Fiber
Equipment: fine mesh sieve, hob, jug, non-stick frying pan, ring mould (ø 10 cm), slotted spoon
Collections: Free From
Original tags: Vegan, Vegetarian, Nut free, Sugar free, alcohol free, Gluten free, Lactose free, Low Active Time

Cooking instructions are available on the original Cookidoo® page.

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