Crunchy Quinoa Bowl


Crunchy vegetables, filling quinoa and creamy tahini dressing - this salad is the perfect lunch. 


  • 170 g quinoa
  • 150 g carrots
  • 150 g red cabbage
  • 200 g cucumbers
  • 4 tbsp lemon juice
  • 2 tbsp tahini
  • 3 tbsp soy sauce

Add quinoa into boiling water and cook according to packet directions. As the quinoa cooks, prepare the vegetables: thinly slice cucumbers and cut into quarters, shred the carrots and cut the red cabbage. Mix together the soy sauce, lemon juice and tahini and pour the dressing over the vegetables. Add the slightly cooled cooked quinoa and mix again thoroughly.

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