• 100 g quinoa
• 75 g cucumber
• ½ red pepper
• ½ candy beetroot
• 1 small yellow carrot 
• 60 g radicchio
• ½ pomegranate
• 150 g curry & mango tofu

For the dressing:
• 4 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon peach jam
• Salt and pepper

Rainbow quinoa bowl

Preparation time: 15 minutes
Cooking/baking time: 15 minutes
Cooling/marinating time: 0 minutes
For: 2 portions


1. Place the quinoa in a fine-mesh sieve and rinse under running water. Put in a pan and fill with 200 ml of water. Add a pinch of salt and simmer for 15 minutes over a low heat. Remove the pan from the cooker and let the quinoa cool.

2. In the meantime, wash and dry the vegetables and then cut into small pieces. Remove the pomegranate seeds and cut the tofu into cubes. To make the dressing, mix all the ingredients together.

3. Divide the quinoa between your bowls. Arrange the vegetables, pomegranate seeds and tofu on top and garnish with the dressing.