Quinoa Salad with Avocado

Ingredients

• 6 carrots
• Salt
• Pepper
• 0.25 tsp ground cardamom
• 0.5 tsp ground cumin
• 1 tsp finely crushed coriander seeds
• a pinch of chili powder
• 2 tsp Liquid Honey
• 4 tbsp olive oil
• 300 g black quinoa
• 30 g pumpkin seeds (2 tbsp)
• 30 g Sunflower seeds (2 tbsp)
• 2 Avocados
• 1 lemon (juice)
• 10 g ginger (piece)
• 5 g micro herbs (1 handful)

Instructions

1. 1.

   Clean, wash, and quarter the carrots lengthwise. Line a baking sheet with parchment paper, spread the carrots on it, season with salt, pepper, cardamom, cumin, coriander, and chili powder, drizzle with honey and 2 tbsp oil, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 25 minutes.

2. 2.

   Meanwhile rinse the quinoa under water. Cook the quinoa in 2.5 times its volume of salted water for about 15 minutes; then let it cool.

3. 3.

   During this time toast the seeds in a hot, dry pan over medium heat for 3 minutes.

4. 4.

   Halve the avocados, remove the pits, lift the flesh from the skin, slice into strips, and drizzle with 2 tbsp lemon juice.

5. 5.

   For a dressing peel and finely chop the ginger. Whisk together the remaining lemon juice with salt, pepper, the rest of the olive oil, and ginger. Rinse the micro herbs and pat them dry.

6. 6.

   Arrange the quinoa on a plate. Place the avocado slices and carrots on top. Drizzle the salad with the dressing and sprinkle roasted seeds and micro herbs over it.