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.
