Author Notes
BOU is a better for you line of bouillon cubes for creative cooks at all skill levels. Launched by innovative food entrepreneurs, Robert Jakobi and Kunal Kohli, the cube is a healthier, tastier and higher quality version of the pantry staple. Using a US-based proprietary manufacturing process, BOU uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips with 30 percent less sodium than the other leading brands. BOU is a kitchen must-have for elevating the flavor of any meal from soups to stews, grilled meats to vegetable stir-fries. BOU is Gluten free and comes in three flavors – chicken, beef, and vegetable. Products are available for purchase at stores across the New York-Metro area, as well as online at Fresh Direct. —staff
Ingredients
- Salad
-
1 cup
quinoa
-
1
vegetable BOU cube
-
1/4 cup
sliced radish (about 1 small radish)
-
3/4 cup
sliced strawberries (about 3 strawberries)
-
1 tablespoon
chopped mint (about 12 leaves)
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1/4 cup
slivered almonds
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2 tablespoons
feta cheese, crumbled
- Vinaigrette
-
2 teaspoons
lemon juice
-
2 teaspoons
olive oil
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1 teaspoon
maple syrup
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1 pinch
salt
-
1 pinch
black pepper
Directions
-
In a small pot, combine the quinoa and BOU with 1 1/4 cups water. Bring to a boil, then reduce heat to a simmer. Stir gently. Cover and cook for 15 minutes. Remove from heat and steam for 10 minutes. Transfer to a large bowl and fluff with a fork, then let cool completely.
-
In a small container with a lid, combine all dressing ingredients. Close the container and shake well.
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Pour dressing into quinoa bowl while fluffing the quinoa with a fork until dressing is evenly distributed.
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Gently fold in the strawberries, radishes, mint, almonds and feta into the quinoa.
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Serve.
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