Buddha bowl spring for Mother's Day

Method

1. 1

   preparation of green vegetables

2. 2

   Start by thoroughly washing beans, peas and green asparagus. Cut the asparagus into 3 cm sections. Bring a saucepan of salted water to a boil and then dip in beans, peas and asparagus for 3 minutes to bleach. Drain them, then immediately plunge them into an iced water bowl to fix their beautiful green color. Drain again and book.

3. 3

   Preparation of raw materials

4. 4

   Wash the radishes and cucumber. Cut the radishes into thin slices. Cut the cucumber into half moons or thin slices according to your preference. Peel and remove the avocados, then detail them in thin slats. Water the avocados immediately with the juice of a lemon to prevent them from blackening and store for fresh.

5. 5

   Quinoa cooking

6. 6

   Rinse the quinoa thoroughly under cold water. Cook in a large volume of salted boiling water according to the package instructions (usually 12-15 minutes). Drain perfectly after cooking, then cool to room temperature in a salad bowl. Aerate the grains with a fork.

7. 7

   Setting up chickpeas

8. 8

   Drain the cooked chickpeas. Rinse them with cold water if they come from a can. Place them on absorbent paper to dry them well. Then mix them in a bowl with a tablespoon of olive oil, salt, pepper and possibly some finely chiseled mint leaves for a touch of freshness.

9. 9

   Making the sauce

10. 10

    In a bowl, mix tahini paste, white cheese, honey, mustard, lemon juice, finely chopped garlic, two tablespoons of olive oil, salt and pepper. Sprinkle with a little water to get a creamy and nappling sauce. Adjust seasoning according to your taste.

11. 11

    Buddha bowl Dressing

12. 12

    Divide the quinoa harmoniously into large bowls. Coroll with chickpeas, beans, peas, asparagus, radishes, cucumber, avocado and aruilla. Sprinkle with fresh chiseled mint, sesame seeds and grilled tapered almonds. Pour a fillet of olive oil and sprinkle generously with the sauce. Serve without delay.

Nutrition

calories

119

fatContent

5.2

fiberContent

4.6

sugarContent

3

sodiumContent

0.36

proteinContent

5.5

carbohydrateContent

12.6

saturatedFatContent

0.7

Indicative values from the source, for the original recipe.

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