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Roasted Grasshopper Quinoa Feta Bowl

50 minutes

2 servings

Both your eyes and your tastebuds will absolutely love our latest grasshopper creation. The white of the feta, green of the cucumber and mint leaves, mixed with the shiny red of the beetroot and chili pepper simply make up for a colourful plate. And the ingredients and colours do not only look good, they also taste awesome together.
Roasted Grasshopper Quinoa Feta Bowl on a rectangular plate

INGREDIENTS

  • 25 g grasshoppers
  • 300 g beetroot
  • 150 g feta
  • 150 g quinoa
  • 25 g walnuts
  • Half a cucumber
  • Half a chili pepper
  • 25 g rocket
  • A handful of cranberries
  • Mint leaves of two sprigs
  • 2 tbsp of olive oil
  • 2 tbsp of balsamic vinegar
  • 1 tsp of mustard
  • 1 tbsp of syrup
  • Salt and pepper to taste

PREPARATION

  1. Pre-heat the oven to 200 degrees
  2. Briefly wash the beetroot and cut in small pieces
  3. Put the beetroot on a baking sheet, drizzle with some oil and add salt and pepper and put in the oven for 25 minutes
  4. While the beetroot is being roasted, wash the quinoa and veggies that need a wash
  5. Prepare the quinoa according to the package and properly drain it
  6. Remove the legs and wings from the grasshoppers
  7. When 25 minutes in the oven are done, reduce the heat to 150 degrees and add the grasshoppers to the baking sheet
  8. Drizzle with some more oil and keep the tray for another 15 minutes in the oven
  9. Cut the cucumber, feta, chili pepper, mint and roast the walnuts in the meantime
  10. Mix the olive oil, balsamic, mustard, syrup and some of the mint for the sauce
  11. When the grasshoppers, beetroot and walnuts are done, just throw everything together in a big bowl or on a plate, and indulge!

Sometimes you have the urge for something purely sweet or salt, and on other days you just want to have it all. If today is one of those days you want everything, then this is the perfect recipe. The freshness of the mint comes together perfectly with the spicy chili peppers, the soft cheese is complemented by the roasted flavour and texture of the walnuts, and the chewy cranberries meet the crispy grasshoppers. And then we also have the roasted beetroot that is shiny red, flavourful and provides you with a vitamin boost for days!

One of our favorite parts of this recipe and we use very often is the sauce. Don't be shy with the (fresh!) mint and just mix everything together for a super tasty sauce. We make this sauce often if we do a salad or bowl and fits perfectly to recipes that contain beetroot. Beetroot and balsamic are simply a match made in heaven and often found together in recipes.

We usually don't go wild with the ingredients and try to stay pretty minimal, but sometimes you also have to be reminded of the fact that when it comes to cooking less is not always more. Get the ingredients as fresh and original as they come - especially with feta try to look for an original Greek one - and indulge in a bowl that is a feast for your eyes, tastebuds and health.

Front view of Roasted Grasshopper Quinoa Feta Bowl