Lunch Bowl with roasted Vegetables, sautéed Chard, Quinoa & Avocado

Method

Prepare quinoa like you usually would or as it is indicated on the packing with a pinch of salt.

Heat your oven to 220 °C. Peel and cut the vegetables and coat them well with olive oil and season with salt and pepper. Lay the veggies out evenly on a baking sheet and roast for 15 minutes. Turn once and roast for an additional 15 minutes until they are done and nicely browned.

Dice garlic and onion, cut chard in thick stripes. Heat olive oil, chilli flakes and diced garlic for a few seconds to infuse the oil with the chili flavor. Now add onions and sauté until they become glassy. Add the chard stripes with lemon juice and sauté for another 5 to 10 minutes. Season with salt and pepper.

To make the dressing whisk all ingredients well to create a nice cream like consistency.

To serve, divide the quinoa in two bowls and top with the roasted veggies, the sautéed chard and the cut avocado. Serve with a nice drizzle of the sesame dressing.

Ingredients

for 2 servings

• 120 g Rapunzel quinoa white
• 1 pinch Rapunzel seasalt atlantic

roasted veggies:

• 4 carrots
• 1 small shallot
• 1 small red beet
• 2 tbs Rapunzel olive oil native, extra
• salz und pepper to taste

chard:

• 2 tbs Rapunzel olive oil native, extra
• some chili flakes
• 1 clove of garlic
• 1 small onion
• 5 chard stalks
• 1 pinch Rapunzel seasalt atlantic

sesame dressing:

• 1 tbs Rapunzel Tahin
• 1 tbs lemon juice
• 3 tbs Rapunzel sesame oil nativ
• ½ tsp Rapunzel seasalt atlantic
• 1 tbs Rapunzel maple syrup Grade A
• 1 tbs Rapunzel white wine vinegar

to serve:

• 1 avocado