You will need
1.
For the bowl:
75 g
quinoa
0.5
avocado
1
radishes
25 g
leek
60 g
zucchini
1 handful
lambs' lettuce
0.25
spring onion
0.5 tsp
vegetable oil
salt
pepper
2.
For the beet dressing:
25 ml
beet juice
50 g
unsweetened soy yogurt
1 tbsp
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juice of half a
lemon
1 tsp
mustard
1 tsp
agave nectar
salt
pepper
optional toppings
coconut chips, roasted cashews, fresh herbs
Rainbow Quinoa Bowl with Beet Dressing
a healthy and balanced lunch
This quinoa bowl must be the most colorful one in the world!
Preparation
-
Cook the quinoa according to the directions on the package.
-
Slice the leek thinly. Cut the zucchini into thin strips with a peeler.
-
Heat the oil in a pan over medium-high heat.
-
Put the leek and the zucchini into the pan. Saute for 3-4 minutes, stirring regularly. Season with salt and pepper to taste.
-
Put all the ingredients for the dressing into a blender. Puree until smooth.
-
Slice the avocado, radishes, and spring onion into fine slices.
-
Now put your quinoa bowl together. Arrange the lambs' lettuce, quinoa, leek, zucchini, radishes, spring onions, and avocado in a bowl.
-
Drizzle the beet dressing over the quinoa bowl. Garnish with fresh herbs, roasted cashews, and coconut chips.
- Enjoy!
Our Tip: Quinoa Bowl with Roasted Autumn Vegetables
There's nothing like quinoa. It's the perfect base for a healthy and well-balanced bowl meal. In the fall, we pile oven-roasted vegetables onto our quinoa bowl. Want to see how we do it? Get our autumn quinoa bowl recipe here.
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20 mins 
easy 
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