✨ Advent calendar door 9

Quinoa vegetable bowl with crispy paprika coil

Recipe with the crispy topping for 2 people

Ingredients For the bowl:

• 100 g quinoa (wash thoroughly)
• 1 medium -sized zucchini
• 1 medium -sized carrot
• 1/2 lettuce cucumber
• 1 handful of fresh basil
• 1 tablespoon of olive oil
• 1 pinch of rock salt

Ingredients For topping:

• 2 tablespoons of crispy topping
• 1/2 bundle of fresh parsley chopped
• 1el pumpkin seeds

Ingredients For the dressing:

• 2 tablespoons of olive oil
• 1 tablespoon of verjus
• 1 TL maple syrup or rice syrup
• A pinch of rock salt
• 1 TL lettuce herbs

Preparation:

✨ Rinse the quinoa thoroughly under running water to remove the bitter fabrics, then bring to a boil in a saucepan with the double amount of water and a pinch of salt. Reduce the heat and simmer for about 15 minutes until the water is absorbed. Remove from the stove and let it cool.

✨ Wash the zucchini and carrot and cut into thin slices or strips and cut the cucumber into slices.

✨ For a more intense aroma, fry the zucchini and carrots briefly in a pan with a little olive oil until they are slightly soft, but still have a little bit. Alternatively, use the vegetables raw.

✨ Mix the olive oil, the verjus, the maple syrup, the lettuce herbs and the rock salt thoroughly in a small bowl.

✨ Put the cooked quinoa in a bowl, then arrange the prepared vegetables on the quinoa. Finally, give the dressing evenly over the bowl and generously sprinkle with the crispy topping mix.