Serving: 2
Cooking time: 20 minutes
Ingredients:
Base
- 1/2 cup red quinoa, cooked
- 1/2 cup chickpeas, cooked
- 30-40 grams mustard or amaranth leaves
- 1 grated beetroot
- 1 grated carrot
- 1 small, diced cucumber
Dressing
- 2 cloves garlic, or more to taste 1/2 cup tahini
- 1/4 cup water, more to thin
- 1/4 cup nutritional yeast
- 2 Tbsp lemon juice
- 2 Tbsp reduced-sodium tamari
Fruits
- 4-5 slices of orange
- Handful of pomegranate
Cooking Method:
- Add all base ingredients to a serving bowl.
- Blend all dressing ingredients to a smooth paste.
- Pour the dressing ingredients over the salad base and toss all ingredients together.
- Top the bowl with fruits and serve immediately
