Rainbow Buddha Bowl with quinoa

Instructions

1. Step 1 of 6:

   Place the quinoa in a saucepan with 200 ml water, Raz el Hanout, and ½ tsp. salt, bring to the boil, and simmer covered over medium heat for 15 minutes. Then remove from the heat and leave to soak for another 10 minutes with the Lid closed. 

2. Step 2 of 6:

   Meanwhile, wash the radishes, remove the greens, and cut into fine matchsticks. Trim the ends of the cucumber and cut or shave lengthwise into thin strips. Quarter the red and yellow cocktail tomatoes. 

3. Step 3 of 6:

   Wash the lime in hot water, grate the zest, and squeeze out the juice. Wash the pear, quarter it, remove the core, and cut lengthwise into wedges. Peel and finely chop the garlic. 

4. Step 4 of 6:

   Mix the pear wedges in a bowl with 1 tbsp. lime juice. Halve the avocado, remove the stone, scoop out the flesh with a spoon, and cut into cubes about 1 cm in size. 

5. Step 5 of 6:

   In a bowl, mix the tahini with garlic, oil, 1 tbsp. lime juice, 1 tsp. lime zest, salt, and pepper to taste into a dressing. 

6. Step 6 of 6:

   Place the quinoa in the centre of a deep bowl, arrange the avocado, cucumber, pear, cocktail tomatoes, and radishes around it, and garnish with black sesame and tahini dressing.