Quinoa Avocado Bowl

673

For 2 people

150 g colorful quinoa, cooked in broth

1 avocado, sliced

50 g cooked chickpeas

100 g mixed cherry tomatoes, halved

some flowers and leaves of capuchin cress (leaves roughly chopped)

2 tbsp olive oil

1 tbsp honey

1 tsp granular mustard

1 tbsp lemon juice

Salt, pepper

Mix the oil, honey, mustard, lemon juice, salt and pepper well. Spread all ingredients into 2 bowls and mix with the dressing.