3x15BreakfastNo processing10 min
Cottage Cheese Bowl with Quinoa, Corn, and Pineapple
A filling sweet-savory no-cook breakfast with creamy cottage cheese, soft quinoa, juicy corn, and fresh pineapple.
3 main products
5% cottage cheese - 200 gCooked quinoa - 120 gCanned corn - 70 g
Allowed extras
Pineapple, A pinch of salt, Mint for serving
345 kcalP: 29F: 10C: 34
Cooking
- 1Prepare a medium bowl. If the quinoa is cold from the fridge, let it sit at room temperature for 2–3 minutes.
- 2Add the 5% cottage cheese to the bowl and mash it lightly with a spoon to make it softer and creamier.
- 3Add the cooked quinoa and gently mix so the grains are evenly distributed through the cottage cheese.
- 4Drain the canned corn, rinse it quickly if needed, and let it drain well.
- 5Add the corn to the bowl, mix again, and taste. Add a pinch of salt if you like.
- 6Top with pineapple pieces and a mint leaf before serving. Serve right away.
Menu type
High calorie