- water - 2 Cups
- rice quinoa - 1 1/2 cups
- Cherry tomatoes - 450 Grams
- salt - 1/4 teaspoons
- freshly ground pepper - 1/4 teaspoonfuls
- olive oil - 1 st. a spoon
- Balsamic vinegar - 1 st. a spoon
- avocado - 1 1/2 pieces
- spinach - 1 1/2 cups
- tahini (pasta from sesame seed) - 1/4 Cups (dressing)
- olive oil - 3 items. spoons (dressing)
- warm water - 3 items. spoons (dressing)
- red wine vinegar - 2 Art. spoons (dressing)
- lemon, juice - 1 Piece (dressing)
- honey - 1 teaspoon (dressing)
- garlic - 2 teeth (dressing)
- salt - 1/4 teaspoons (dressing)
- freshly ground pepper - 1/4 teaspoons (dressing)
1. Boil the water. As soon as the water boils, add quinoa, cover and reduce the heat. Cook the quinoa for about 15 minutes. Gently stir with a fork and allow to cool slightly. 2. Preheat the oven to 220 degrees. Cut the tomatoes in half and put in one layer in a glass dish for baking. Sprinkle with salt and pepper, pour with olive oil and balsamic vinegar. Bake tomatoes for 25-30 minutes, or until they start caramelizing. Let the tomatoes cool slightly. 3. Mix all the ingredients for refueling. Make a dressing 15 minutes before adding to the salad. 4. Mix together the swan, tomatoes, avocado and spinach. Pour the dressing and season with salt and pepper. Mix well.
Servings: 4