Summary

Ingredients

• 60 g quinoa tricolore
• 50 g chicken breast
• 40 g avocado (s)
• 100 g carrot (s)
• 50 g red cabbae, fresh
• 50 g kale, fresh
• 50 g cucumber (s)
• 50 g blood orane (s)
• some basil, fresh
• some pine nuts

For the dressing:

• 50 g canned chickpeas, drained
• 1 clove garlic
• 50 g silken tofu
• 50 ml coconut milk, reduced fat
• 15 ml lemon juice
• 0.25 teaspoon ¼ curry
• 25 g yeast flakes
• 0.25 teaspoon ¼ sea salt
• 30 ml brew, collected, from the can with the chickpeas

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Instructions

1. Wash the quinoa in a sieve and bring to the boil with twice the amount of water and a little salt in a saucepan with a lid. Then simmer over a low heat for about 20 minutes.
2. In the meantime, salt the chicken, fry it on both sides in a non-stick pan for about 5 minutes and cut into slices. Peel the carrots and cut into thin sticks. Wash the red cabbage and cut into fine strips. Wash the kale, remove the hard ribs and cut the leaves into fine strips. Wash the cucumber and cut into thin slices. Peel the blood orange and also cut it into slices. Set the basil leaves aside.
3. For the dressing, put all the ingredients in the blender except for the chickpea juice. Puree everything until smooth and gradually add the chickpea juice. Meanwhile, keep stirring until the sauce has a thick consistency.
4. Arrange the ingredients for the bowl in a bowl and pour the dressing over it.