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Vegetable quinoa bowl with peanut dip

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Ingredients

  • 100 g quinoa
  • 1 tsp turmeric powder
  • 300 g celeriac
  • 1 carrot
  • 1 teaspoon olive oil
  • 2 stalks of parsley
  • 100 g yogurt
  • 1 tablespoon Erdnussmus
  • 1 pinch of chili flakes
  • 1 tablespoon peanut kernels
  • 50 g baby spinach
  • 2 tablespoons pomegranate seeds
  • Salt
  • pepper
  • paprika powder
  • marjoram
  • thyme

Instructions

  • Cook the quinoa according to the instructions on the packet.
  • Peel and dice the celery and carrots and sauté in a pan with oil for 10 minutes over a medium flame, season with salt, pepper and spices.
  • Wash parsley, shake dry and finely chop.
  • Mix yogurt with peanut butter and half of the parsley, season with salt, pepper and chili flakes.
  • Chop the peanuts.
  • Put the quinoa and spinach in two bowls.
  • Place the vegetables on top and drizzle with the sauce.
  • Sprinkle with the nuts, the remaining parsley and the pomegranate seeds.
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Course Bowls / Vegetables
Diets Vegetarian