Quinoa bowl with jackfruit and tahini dressing

Ingredients for 2 servings:

• 1 can Jackfruit, 225 g drained weight, in brine
• 1 tsp smoked salt
• 1 ½ tsp paprika powder, smoked
• 3 tsp olive oil
• n. B. Pfeffer
• 150g quinoa
• ½ cucumber(s)
• 1 m.-sized tomato(s)
• 1 avocado(s)
• lemon(s)
• sesame
• Parsley
• e.g. feta cheese or feto cheese substitute, vegan
• 1 tsp tahini
• 1 tsp olive oil
• 2 tbsp water
• 1 small garlic clove(s)
• salt and pepper
• 1 lemon(s), squeezed

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Vegan version with feta, or vegetarian with feta

Wash the jackfruit, squeeze the water out of the pieces by hand, and place them in a sealable bowl. Marinate with smoked salt, pepper, smoked paprika, and olive oil, set aside, and let stand for at least 15 minutes. Place the quinoa in a pot with twice the amount of water and bring to a boil. Add a pinch of salt and simmer until the water has completely evaporated. Then turn off the heat, let the quinoa steep, and let it cool. Chop the cucumber and tomato and mix with the cooled quinoa. Pit the avocado, halve it, and cut it into strips. Sauté the jackfruit in a pan over medium heat for about 15 minutes. Meanwhile, prepare the tahini dressing: Combine the tahini, olive oil, lemon juice, water, and the minced garlic clove; season with salt and pepper. Place all ingredients in a bowl and drizzle with the tahini dressing. Optionally, add crumbled feta cheese or feto. Garnish with lemon, parsley, and sesame seeds and serve.