Golden bowl with turmeric-tahini dressing

Ingredients · 2 servings

• 4 gOrganic Turmeric Golden Revival
• 120 gquinoa
• 400 gcooked chickpeas
• 1 tbspolive oil
• ½ tspsmoked paprika
• 1 pcavocado
• 150 gred cabbage
• 1 pccarrot
• 1 handfularugula
• 1 tbsppumpkin seeds
• Dressing
• 2 tbsptahini (sesame paste)
• ½ pclemon (juice)
• 1 tspmaple syrup
• pinchblack pepper
• pinchsalt
• 45–60 mlwater

Allergens: Sesame

Check the ingredient labels of what you buy (e.g. stock can contain celery).

Method

1. Rinse the quinoa and cook it for 15 minutes in twice the amount of salted water, then leave it covered for 5 minutes.
2. Dry the chickpeas, toss them with oil, paprika and salt, and fry them in a pan for 8–10 minutes until crispy.
3. Thinly slice the cabbage, grate the carrot, and slice the avocado.
4. For the dressing, mix tahini, lemon juice, syrup, turmeric, pepper and salt, then gradually add water until it reaches the consistency of yogurt.
5. Divide the quinoa, vegetables, chickpeas and arugula between two bowls, drizzle with the dressing and sprinkle with seeds.