Ingredients for 4 persons
-
200 g Quinoa
-
Salt
-
50 g Baby spinach
-
1 Red onion
-
2 Avocados
-
2 TBSP Lime juice
-
2 Sprigs Mint
-
750 g Bunch carrots
-
50 g Ginger
-
80 g Cashew nuts
-
4 TBSP Olive oil
-
Pepper
-
8 TBSP Kühne honey mustard dressing
Preparation
Kitchen utensils
Stove, pot, sieve, knife, chopping board, bowls, vegetable peeler, grater, frying pan
Cook quinoa in boiling salted water according to package instructions.
Wash and, if needed, clean the spinach, then drain in a sieve. Peel and halve the onion, then slice into strips. Halve the avocados, remove the pit, scoop out the flesh, cut into cubes, and marinate with lime juice. Wash, dry, and pick the mint leaves.
Wash and drain the carrots and ¼ of the carrot greens. Peel the carrots and shave into fine strips with a peeler. Peel and finely grate the ginger. Roughly chop cashews and carrot greens. Heat oil in a pan over medium heat and fry the carrots for about 5 minutes. Add ginger, cashews, and carrot greens and fry another 2 minutes. Season with salt and pepper.
Arrange quinoa, spinach, avocado, and onion in bowls. Top with ginger-carrots, drizzle with honey-mustard dressing, and garnish with mint.