Quinoa Bowl with Tahini Dressing

Summary

Ingredients

• 100 g quinoa
• 0.2 liters water
• 80 g date tomato (s) or reular tomatoes
• 1 pear (s)
• cucumber
• 1 avocado (s)
• 1 lime (s), zest and juice it
• radishes
• 20 g tahini
• 0.5 teaspoon ½ ras el hanout
• 2 tablespoon olive oil
• salt and pepper
• some sesame
• possibly garlic

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Instructions

1. Bring the quinoa to the boil briefly in a saucepan with 0.2 l of water, the Ras el Hanout and a little salt and then simmer on low heat for 15 minutes. Then turn off the stove and let the quinoa steep for another 10 minutes.
2. Meanwhile, wash off the lime, rub the peel and squeeze the lime. Then cut the cucumber, radishes, tomatoes and avocado into small pieces. E.g. in cubes, quarters, pencils at will.
3. Cut the pear into wedges and drizzle with 1 tablespoon of lime juice. Remove the core housing beforehand.
4. For the dressing, mix the tahini with 1 - 2 teaspoons of lime juice, add 1 teaspoon of lime zest to taste with salt and pepper. You can pimp the dressing with a little garlic - but then it is not suitable for the office.
5. Divide the quinoa into two bowls and place the ingredients around each one. Garnish with the dressing and some sesame seeds.
6. Tastes lukewarm very good!
7. Tip: You can vary the salad ingredients as you like. Instead of the pear, raisins or pineapple also taste very good. You can use whatever is available for vegetables. Even cooked carrots go well with it.