Ingredients:


• 3-4 cherry tomatoes, halved
• ¼ cucumber, cut
• Handful of leaf spinach
• 100 g chickpeas
• 7-8 mozzarella pearls
• ¼ avocado
• 1 carrot, grated

For the dressing:
• Juice of 1 lemon
• 1 tablespoon olive oil
• 2 tablespoons yoghurt (natural)
• 1 tablespoon honey
• 2 tablespoons icing sugar

For the quinoa:
• ½ l vegetable stock
• 250 g quinoa 
• Salt to taste

Quinoa Buddha Bowl

Preparation:

Cook the quinoa and wash the vegetables. Grate the carrot, cut the cucumber and halve the tomatoes. Arrange the quinoa in the Modern Dining bowl first, then top with the vegetables and pour the dressing. Serve with some delicious fresh ciabatta.

To Go cereal bowl
To Go cereal bowl
To Go cereal bowl
To Go cereal bowl
To Go cereal bowl
To Go cereal bowl
To Go breakfast plate, coupe
To Go breakfast plate, coupe
To Go breakfast plate, coupe