Vegan Quinoa Buddha Bowl with Beetroot

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cook the quinoa according to the packet instructions. Dice the beetroot and drain the chickpeas.

2. 2

   Strip the kale from the stalks, massage with a little oil and salt for 2 minutes, then soften briefly in a pan.

   2:00
3. 3

   Toast the walnuts in a dry frying pan for 3 minutes. Whisk the mustard, cider vinegar and olive oil into a dressing.

   3:00
4. 4

   Arrange the quinoa, beetroot, kale and chickpeas in bowls, scatter over the walnuts and pour over the dressing.