Raw quinoa bowl with spruce sprout dressing

• Vegan - Lactose-free - Gluten-free
  

Preparation time: 60 minutes - Difficulty level: easy

- Level ofdifficulty: easy

Ingredients for 2-3 portions:
- 100 g Quinoa Tricolore
- 220 ml water
- 3 tbsp olive oil
- 1 red bell pepper
- 2 large carrots
- ½ cucumber
- 1 avocado
- a few lettuce leaves of your choice
- 2-4 spruce shoots
- fleur de sel, freshly ground pepper
- To serve: Black cumin or sesame seeds, fresh spruce shoots
Dressing ingredients:
- 2 tbsp light almond butter
- 1 tbsp spruce sprout powder
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp agave or maple syrup
- 1 lime, juice and a little grated peel
- 1 piece of grated ginger
- 1 clove of garlic
- 2 tbsp sesame oil
- salt, pepper, cayenne or chilli flakes
- approx. 40 ml water, depending on desired consistency

All types of spruce have a light citrus aroma, which can vary from grapefruit to lemon and goes equally well with sweet and savory dishes.

Very young spruce shoots are so tender that you can add them raw to your fresh salads in small quantities.

We have used fresh sprouts as a topping here and spruce sprout powder for our dressing.

Bowls are so wonderfully versatile, choose the raw ingredients to suit your taste. Have fun trying it out!

Bowl preparation:
Rinse the quinoa in a fine sieve and bring to the boil in a small pan with the water and a little salt.

Then turn the heat down and cook for 15-20 minutes until all the liquid has been absorbed.

In the meantime, wash your various vegetables and lettuces, cut into bite-sized slices, pieces, cubes or strips and arrange on a large platter or in 2 bowls. We finely sliced the carrots. Portion the quinoa in the middle and pour over the dressing before serving and, of course, top.

Preparation of the dressing: