Quinoa bowl

Per portion


30 mins






490 calories


  • 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


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


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.