1. Cook the quinoa:
Rinse the quinoa thoroughly under cold water. Bring to a boil in 250 ml of water with vegetable stock, then reduce the heat and simmer until the water has been completely absorbed (approx. 15 minutes). Then leave to cool.
2. Prepare the vegetables:
Wash the cucumber, onion, zucchini, carrot, lettuce, bell pepper, and tomato and cut into small cubes.
3. Prepare the chickpeas:
Drain the chickpeas from the can and rinse briefly if necessary.
4. Prepare the dressing:
Put the lemon juice, mustard, pressed garlic clove, sugar, salt, pepper, and chopped chives in a bowl. Gradually stir in the olive oil. Add a little water to achieve the desired creamy consistency.
5. Assemble the bowl:
Mix the quinoa with the chopped vegetables and chickpeas in a large bowl. Pour the dressing over it and mix everything well.
6. Serve:
Divide the quinoa bowl between plates and garnish with fresh chives to taste.
Nutritional information approx. (per serving)
• Calories: 350 kcal
• Protein: 12 g (approx. 14%)
• Fat: 14 g
• Carbohydrates: 40 g
• Fiber: 8 g
