Rinse quinoa thoroughly in a sieve with cold water, bring to the boil in a pan with 400ml water and a little salt and then allow to simmer gently for around 15 minutes. Peel the sweet potato and slice into half inch stripes and fry in a pan with a little olive oil at a medium heat for around 8–10 minutes, season with salt, chili powder and a little cinnamon. Slice the chicory into fine strips, cut the cucumber into fine strips with a spiralizer. Wash the spinach. First add the quinoa to the bowl and then arrange the other ingredients on top. Mix the Camembert Cream with the vinegar and milk in a blender until smooth and serve as a dip alongside. Garnish with chives.
ENJOY YOUR MEAL!
Ingredients (for 4 persons)
|200 g||mixed quinoa|
|2||small sweet potatoes|
|200 g||baby spinach|
|2||trevisano or radicchio chicory|
|4 pieces||ALPENHAIN Camembert Creme spreadable|
|4 tbsp.||white wine vinegar|