Freshmenu Blog

Protein Power Bowl

Freshmenu Blog
Protein Power Bowl

This nutritious salad comes with the goodness of iron rich baby spinach, nutty Quinoa grains, thyme roasted potatoes, cherry tomatoes, soaked almonds and caramelized onion. The salad is finished by tossing in a basil pesto and hung curd dressing with a smattering of garlic and chilli flakes. Protein-11 g, Total Lipid (fat)- 25 g, Carbohydrate- 32 g, Dietary Fiber- 13 g
Note: Broccoli may not be served, if not in season.


Boiled white  quinoa - 30gms

Quartered tomato - 80gms

Diced potato - 80gms

Peeled almond - 20gms

Pomegranate - 20gms

Broccoli - 90gms

Baby spinach - 5gms

Green lettuce - 10gms

Lollo rosso lettuce - 10gms

Chopped garlic - 5gms

Chopped onion - 10gms

Basil pesto -  20gms

Hung yoghurt - 30gms

Chopped coriander with stem - 5gms

 chilli flakes - 1gm

Crushed black pepper - 1gm


Refined oil  

Fresh tyme - 2gms

Chopped parsley - 3gms

Lemon juice - 5gms

Chopped basil leaves - 2gms



Soak almonds overnight. Blanch till the skin starts to come out. Keep it in cold water and remove the skin.

Blanch broccoli florets in salted water and keep in cold water for sometime .strain and keep. 

Put diced potatoes in water add salt and parboil and keep aside.

Now, marinate potatoes with chopped garlic, black pepper, thyme and oil. Spread on a baking tray and put in the oven.

Take quartered tomatoes, marinate with salt, crushed black pepper, thyme and oil and put it in the oven at 180 c for 10 minutes. 

Heat oil in a pan, add chopped onions, chopped garlic, chopped coriander. Saute the mix until the onions become tender, add in the boiled quinoa. Toss it for one minute and remove. 

To make dressing: Take chopped garlic, chilli flakes, hung curd and basil pesto and mix nicely. Till it is smooth.

To assemble the salad:

Mix broccoli, tossed quinoa, pomegranate arils, peeled almond, roasted potatoes, roasted tomatoes, chopped coriander, parsley, basil and toss them.      

Add lemon juice to the tossed mixture check seasoning and keep aside.

Put assorted lettuce in the bowl then top up with the tossed salad top up with pomegranate arils, peeled almonds. 

Drizzle dressing on top garnish with baby spinach and serve.

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