• 100 g quinoa
• 75 g fresh cucumber
• ½ red peppers
• ½ striped beet
• 1 small yellow carrot 
• 60 g red endive
• ½ pomegranate
• 150 g curry-mango tofu

For the dressing:
• 4 tbsp. olive oil
• 2 tbsp. apple vinegar
• 1 tsp. peach marmalade
• salt, pepper

Rainbow Quinoa Bowl

Preparation time: 15 minutes.
Cooking/baking time: 15 minutes.
Chilling/marinating time: 0 minutes.
For: 2 servings


1. Put the quinoa in a fine sieve and wash under running water. Put in a pot and add 200 ml water. Add a pinch of salt and simmer on low heat for 15 minutes. Remove the pan from the stove and allow the quinoa to cool.

2. Meanwhile, wash the vegetables, dry them and cut them into small pieces. Remove the pomegranate seeds and dice the tofu. Mix all of the ingredients for the dressing together.

3. Divide the quinoa into two bowls. Add the vegetables, pomegranate seed and tofu and then garnish with the dressing.