Bowl with quinoa and tahini sauce
Time for a real treat for breakfast or dinner. This quinoa and tahini bowl is the perfect combination of bold flavors and healthy ingredients. To give it a unique twist, use high-quality tahini paste from Quality Food. It will give this dish not only a unique flavor but also added nutritional value. Thank you for the recipe. food_square.
Number of servings
0
Preparation time
30 min
Print recipe
INGREDIENTS
- 250 gr Quinoa mixed Quality Food
- 1 spoon Light soy sauce House of Asia
- 1 teaspoon White sesame House of Asia
- 1 teaspoon Black sesame House of Asia
- 250 g small mushrooms
- 2 carrots
- 100 g young spinach leaves
- 1 ripe Haas avocado
- a handful of cherry tomatoes
- 2 eggs
- 1 clove of garlic.
- frying oil
- salt
Tahini sauce:
- 100 gr Tahini paste Quality Food
- 50 ml of water
- 2 tablespoons of lemon juice
- 1 tablespoon of honey or agave syrup
- 1 clove of garlic
- pinch of salt
A METHOD OF PREPARING
- Rinse the quinoa under running water, place it in a pot, add half a liter of water, and cook for fifteen minutes. Drain.
- Drain the small mushrooms and fry them in oil. Near the end of frying, add the soy sauce and stir. Set aside.
- Peel the carrots and cut them into strips. Heat a little oil in a pan. Add the crushed garlic clove and carrots. Add a pinch of salt and sauté until al dente. Set aside.
- Add the spinach to a heated pan with a little oil and sauté until the leaves wilt. Set aside.
- Fry the eggs in a pan with hot oil until the whites are set. Set aside.
- Cut cherry tomatoes in half.
- Prepare the tahini sauce: add all ingredients to a blender and blend until smooth and creamy.
- Divide the cooked quinoa into two bowls. Add all the toppings, drizzle with tahini sauce, and sprinkle with sesame seeds.
