Summary

Ingredients

• 100 g quinoa, uncooked

For the vegetables:

• 1 can chickpeas, potted
• 0.5 teaspoon ½ chilli flakes, dried, more to taste
• 1 teaspoon salt
• 1 small beetroot (small to medium-sized)
• 2 carrot (s)
• 0.5 ½ Hokkaido pumpkin (se), diced
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 tablespoon rapeseed oil
• 1 tablespoon lemon juice
• some water

Moreover:

• 1 avocado (s)

To sprinkle:

• 50 g nuts, mixed
• 1 teaspoon salt
• 0.5 teaspoon ½ sugar
• 1 teaspoon rapeseed oil

For the dressing:

• 200 g soy yourt (yourt alternative)
• 1 teaspoon curry paste, red
• 1 tablespoon rapeseed oil
• 1 tablespoon lemon juice
• 1 tablespoon rice syrup, agave or date syrup
• salt

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Instructions

1. Cook the quinoa according to the instructions on the packet.
2. Mix the chickpeas with the chilli flakes and salt and bake in the oven at 180 degrees bottom / top heat for 20 minutes.
3. In the meantime, grate the carrots and beetroot.
4. Remove the seeds from the Hokkaido pumpkin, cut into pieces and mix with salt, rapeseed oil, lemon juice, 1 - 2 tablespoons of water and cinnamon. Cook the pumpkin for 15 minutes at 180 degrees top / bottom heat.
5. Chop the nuts and roast them in a pan with salt, sugar and a little rapeseed oil.
6. Prepare the dressing from the yogurt and the remaining ingredients. As an alternative to curry paste, you could use harissa or wasabi, but then season carefully.
7. To serve, first place the quinoa on the plate or in the bowl. Cut the avocado fresh, otherwise it will turn brown. Then spread the fruit together with the vegetables in heaps and side by side. Pour the dressing on top and top with the roasted nuts.
8. Fresh herbs pimp the dish safely, just test it.