Martin Noflatscher, head chef at ADLER Spa Resort BALANCE, invites you to explore the versatile world of vegan nutrition. This delicious recipe comes from the BALANCE detox kitchen and is easy to recreate at home. Due to its high plant protein content, it serves as the perfect meat substitute and is full of vitalizing nutrients.
Quinoa is often referred to as a superfood: These grain-like seeds contain all nine essential amino acids (the building blocks of all proteins), satiating fiber and iron, making them an excellent option on the plate, including for anyone with gluten intolerance. Honeydew melon is rich in antioxidants and ideal as a refreshing energy booster on hot summer days, while the bitter substances in radicchio aid digestion and stimulate fat burning. The vegetables in this dish are also an excellent source of vitamins and minerals such as potassium, calcium and magnesium.
All these healthy and tasty ingredients make this recipe a treat for the body and a delight for the palate.
Give it a try!
Ingredients for 4 People
100 g quinoa
200 ml carrot juice
1 grated carrot
¼ honeydew melon
Juice or zest of 1 lemon
1 tbsp freshly grated ginger
2 tbsp mint
½ head of radicchio
Olive oil
Preparation
Place the quinoa in a fine-mesh sieve and rinse thoroughly under lukewarm water. Lightly braise the grated ginger in olive oil. Add the quinoa and mix well. Pour in a pot, add the carrot juice and bring to the boil. Let it simmer over low heat for about 18 minutes. Cover the quinoa, set aside and leave to rest. Meanwhile, dice the melon into small cubes and combine it with the grated carrot. Season with lemon juice (or lemon zest), salt and olive oil to taste. Wash and chop the radicchio and mint leaves, flavor with salt, olive oil and lemon juice and add to the quinoa salad.
Your dish is ready to serve!