Buddha Bowl with Paprika and Orange

 Ingredients (2 servings)

• 150 g quinoa
• 2 cloves garlic
• 1 onion
• 1 chili (optional)
• 1 zucchini
• 2 red bell pepper
• 300 g snow peas
• 200 g cultivated radish
• 20 g parsley (or cilantro)
• 20 g mint
• ½ organic lemon
• 1 orange
• 1 tbsp ghee or coconut oil
• 4 tbsp olive oil
• 1 pinch salt & pepper
• as needed sesame seeds (e.g. sesame seeds)

Instructions

1. Rinse quinoa in warm water and cook in water (or optionally in vegetable stock), according to the package instructions, and set aside.
2. Mince garlic and onion (and optionally chili).
3. Cut zucchini, bell pepper, snow peas, and cultivated radish into bite-sized pieces.
4. Roast the onion and then the zucchini in ghee or coconut oil. Take everything out of the pan and roast the snow peas briefly. Add garlic (and optionally chilli) to the end.
5. Season with salt and pepper.
6. Chop parsley (or cilantro).
7. Place the cooked quinoa along with olive oil, a pinch of salt&pepper, raw and roasted veggies and herbs into bowls.
8. Add the juice of half a lemon (or a lime) and the lemon zest cut in stripes.
9. Fillet the orange and add the orange filets to the bowls
10. Sprinkle some sesame seeds on top.

Crispy Salmon with Swiss Chard
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