Quinoa Bowl with Tahini Dressing

Ingredients for 2 servings:

• 100g quinoa
• 0.2 liters of water
• 80 g date tomatoes or regular tomatoes
• 1 pear(s)
• n. B. cucumber(s)
• 1 avocado(s)
• 1 lime(s), zest and juice
• e.g. radishes
• 20 g tahini
• ½ tsp Ras el Hanout
• 2 tbsp olive oil
• salt and pepper
• some sesame
• possibly garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Briefly boil the quinoa in a saucepan with 0.2 liters of water, the ras el hanout, and a pinch of salt, then simmer on low heat for 15 minutes. Turn off the heat and let the quinoa steep for about another 10 minutes. Meanwhile, wash the lime, zest, and juice the lime. Then finely chop the cucumber, radishes, tomatoes, and avocado. For example, into cubes, quarters, or sticks, as desired. Cut the pear into wedges and drizzle with 1 tablespoon of lime juice. Remove the core first. For the dressing, mix the tahini with 1-2 teaspoons of lime juice, add 1 teaspoon of lime zest, and season with salt and pepper. You can spice up the dressing with a little garlic—but then it’s not suitable for the office. Divide the quinoa between two bowls and arrange the ingredients around each bowl. Garnish with the dressing and some sesame seeds. It tastes delicious served lukewarm! Tip: You can vary the salad ingredients as desired. Instead of pears, raisins or pineapple also taste great. You can use whatever vegetables you have on hand. Even cooked carrots are delicious.