Longevity Bowl

Ingredients

• 150 g quinoa
• Salt
• 1 Sweet Potato
• 1 beetroot
• 1 small red onion
• 200 g white giant beans (canned; drained weight)
• 2 handfuls lamb's lettuce (40 g each)
• 4 tbsp olive oil
• Pepper
• 1 handful parsley
• 0.5 Organic lemon
• 1 small garlic clove
• 60 g pistachio nuts
• 1 tsp Mustard
• 2 tbsp pomegranate seeds (15 g each)

Instructions

1. 1.

   Rinse quinoa thoroughly in a sieve. Cook with double the amount of boiling salted water over low heat for 12–15 minutes.

2. 2.

   Meanwhile peel and wash sweet potato and beetroot. Peel onion. Cut everything into small cubes. Drain beans in a sieve. Wash lamb's lettuce and spin dry.

3. 3.

   Heat 1 tbsp oil in a large pan. Sauté sweet potato, beetroot and onion over medium heat for about 8–10 minutes while stirring. Season with salt and pepper. Add beans during the last 2 minutes and let them warm up.

4. 4.

   In the meantime wash parsley, shake dry and chop finely. Wash lemon hot, pat dry, grate zest finely and squeeze juice. Peel garlic. Blend two thirds of pistachios, parsley, garlic, lemon juice and zest, remaining olive oil, 1–2 tbsp water, mustard, salt and pepper with a hand blender or in a mixer until creamy to make pistachio pesto.

5. 5.

   Serve quinoa in bowls. Arrange vegetables, beans and lamb's lettuce on top. Drizzle with pistachio pesto. Roughly chop remaining pistachios. Sprinkle Longevity Bowl with pomegranate seeds and pistachios.