Ingredients

• 125 g quinoa
• 2 carrots
• 1 tsp grated fresh ginger
• 1 Tbsp rapeseed oil
• 200 g romanesco
• 200 g cooked chickpeas
• Salt, pepper
• Humus: 200 g cooked chickpeas
• Humus: 1 Tbsp tahini
• Humus: 1 clove of garlic
• Humus: 1 handful spinach
• Humus: juice of one lemon
• Humus: Salt
• Topping: 5-6 cashews, finely grated
• Dressing: 3 Tbsp olive oil
• Dressing: 1 Tbsp apple vinegar
• Dressing: 1 Tbsp lemon juice
• Dressing: Salt, pepper

Tips

In dem Rezept sind die Zutaten für das Rezept, Spinathumus und Dressing/Garnitur.

Instructions

Prepare the quinoa according to the instructions on the packet.

Cut the carrots into cubes and grate the ginger finely.

Cook the romanesco in the steamer.

Add rapeseed oil to a hot pan and fry the carrots for 3 minutes. Turn the heat down to low. Add the ginger, salt and pepper and braise for another 5 minutes.

Put all the ingredients for the spinach humus in a blender and puree finely. Season to taste with salt.

Coarsely chop the cashews.

Mix the olive oil, apple cider vinegar, lemon juice, salt and pepper to make a dressing.

Arrange all the ingredients in a bowl, drizzle with the dressing and sprinkle with the chopped cashews.