In the mood for a delicious and healthy summer bowl? Then this dish is just right for you. Quick to make, healthy and perfect to take with you. Satisfying, aromatic and rich in valuable fiber and phytochemicals. Vegan, gluten free and high in fiber.
If not already done, cook quinoa according to package directions. To do this, use one-third of the amount indicated above. The weight and volume increases 3 times during cooking.
FOR THE DFRESSING Place tahini, maple syrup, lemon juice, garlic powder, salt, pepper and warm water in a blender and blend until a creamy dressing is formed. Yes add more water to taste to make the dressing more liquid.
60 g Tahini, 15 ml maple syrup, 30 ml Lemon juice, ½ tbspn Garlic powder, ¼ tbspn Salt, Black pepper to taste, 60 ml warm water for dilution
FOR THE BOWL Divide quinoa, cucumber, black beans, arugula, cherry tomatoes and basil leaves into two bowls and pour the dressing on top. Top with pumpkin seeds and enjoy!
200 g Quinoa, 400 g Cucumber, 400 g black beans, 50 g Arugula, 6 Piece Cherry tomatoes, 6 Piece Basil leaves, Pumpkin seeds to taste
TIP: If taking the bowl to go, add the dressing on top just before serving and store in an extra container.