Summary

Ingredients

• 30 g lamb`s lettuce
• 80 g quinoa
• 100 g sweet potato (s)
• 80 g broccoli
• 30 g red cabbae
• 60 g cucumber (s)
• 60 g tomato (s), small
• salt and pepper

For the dressing:

• 1 teaspoon, leveled mustard
• 1 tablespoon rapeseed oil
• 1 ½ tablespoon raspberry vinegar
• 1 pinch (s) salt
• 1 tablespoon water
• 1 tablespoon maple syrup

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Instructions

1. Wash the quinoa in a sieve and boil with twice the amount of water for about 15 minutes. Boil the broccoli in a little salted water for about 8 minutes.
2. In the meantime, wash the lamb`s lettuce, tomatoes and cucumber. Halve the tomatoes and slice the cucumber.
3. Peel the sweet potato and cut into small cubes. Boil the sweet potato cubes in salted water for about 5 minutes.
4. For the raspberry and mustard dressing, stir together the maple syrup, water, mustard and rapeseed oil. Stir in the raspberry vinegar and salt.
5. Serve the vegetables with the dressing in a bowl.