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.

Jade Caro small bowl
Jade Caro small bowl
Jade Caro small bowl
Jade Caro large bowl
Jade Caro large bowl
Jade Caro large bowl
Jade Caro breakfast plate
Jade Caro breakfast plate
Jade Caro breakfast plate