🛒 Ingredients
- 200g quinoa
- 2 carrots
- 1 cucumber
- 1/2 avocado
- Cherry tomatoes
- Rocket
- Dressing: olive oil, lemon, honey, mustard
- Salt, pepper
👨🍳 Step-by-step instructions
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Rinse the quinoa in cold water until it runs clear to remove the bitter saponin.
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Cook the quinoa in salted water (1:2 ratio) over medium heat for 15 minutes. Cover and rest for 5 minutes.
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Cut courgette and pepper into dice, carrot into rounds, and sweet potato into cubes.
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Dress the vegetables with olive oil, salt, cumin, and paprika. Roast at 200°C for 25 minutes.
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Make the dressing: mix tahini, lemon juice, grated garlic, and water to a creamy sauce.
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In the bowl, place the quinoa as the base and arrange the roasted vegetables on top.
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Add sliced avocado, cooked edamame, and toasted sesame seeds.
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Drizzle with the tahini dressing and serve immediately.
💡 Chef's tip
Rinse the quinoa thoroughly until the water runs clear: the bitter saponin coating the grain ruins the flavour if not removed. Two minutes of rinsing changes the result.
📝 Our take
The quinoa and vegetable bowl is the dish that has democratised healthy eating without sacrificing flavour. The key is the dressing: without a good tahini with lemon and garlic, the bowl tastes like sad diet food. With it, it tastes like real food.
🍷 Wine & food pairing
Sparkling water with lemon slices and fresh mint. A Basque Txakoli also works well with the citrus vinaigrette.
Suggested wine: Txakoli vasco o agua con gas con limón y menta
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