Oriental Quinoa Bowl with IBIS Brioche

Submitted by IBIS Backwarenvertriebs GmbH from Aachen


Preparation time: 45 minutes

Serving size: 4


  • 400 g quinoa
  • 100 g kale
  • 1 red onion
  • 1 white onion
  • 50 g fresh green soybeans (edamame)
  • 1 yellow bell pepper
  • 1 red pepper
  • 1 garlic clove
  • ½ Avocado
  • 1 small tin of chick peas
  • 16 finished falafel balls
  • 8 slices IBIS Brioche
  • 2 large sweet potatoes
  • Garlic sauce
  • 2 tablespoons yoghurt
  • Strength
  • Pepper
  • Salt
  • Thyme
  • Olive oil
  • Vinegar


For the quinoa salad:

  1. Wash the quinoa seeds in a fine-mesh sieve under running water. Then bring to the boil in a pot of salted water and simmer for about 15 minutes until the quinoa are soft.
  2. Season cooked quinoa with oil, vinegar, pepper and salt.
  3. Pluck the kale leaves from the stalk and wash them.
  4. Peel and chop the red onion.
  5. Mix the kale, onion and soybeans into the quinoa to make a salad.

For the braised peppers:

  1. Wash and chop the yellow and red peppers.
  2. Peel and chop the onion.
  3. Stew the bell peppers with some garlic and finely chopped onion in olive oil until soft. Season with salt, pepper and some thyme.

For the brioche bread with hummus:

  1. Drain the chickpeas, rinse and puree them together with the garlic to make hummus.
  2. Add some olive oil and 2 tbsp. yoghurt and season with salt and pepper.
  3. Roast IBIS Brioche in the oven and spread with the hummus.

For the sweet potato sticks:

  1. Peel the sweet potatoes and cut into long, narrow strips.
  2. Turn sticks in starch and deep-fry.

For the falafel balls:

  1. Bake the finished falafel balls in the oven.
  2. Then drizzle the balls with garlic sauce.

Arrange the quinoa salad, peppers, bread, sweet potato sticks and falafel balls as a bowl. Remove the flesh of half an avocado with a spoon and dice. Add to the bowl as a topping and serve.

IBIS products used

IBIS Butter Brioche