spices: salt and pepper, 2 teaspoons curry powder, 1 teaspoon sweet paprika, 1/2 teaspoon turmeric, 1/3 teaspoon hot paprika
3 tablespoons extra virgin olive oil
1/2 pineapple
4 tablespoons chopped parsley
tahini sauce: 3 tablespoons tahini, 1 teaspoon mustard, 1 tablespoon honey or maple syrup, warm water
Preparation
Rinse the quinoa, place it in a pot, and cover with water (2 cm above the level of the quinoa). Season with salt and pepper and bring to a boil. Cover and cook over low heat for the time given on the package (15 to 25 minutes). Evaporate off any remaining water.
Lightly toast the almond flakes in a dry skillet until they are lightly browned in places.
Preheat the oven to 220°C. Wash, peel and dice the sweet potato. Season with half of the spices and toss with half of the olive oil. Spread in a single layer on a baking sheet and roast for 15 minutes.
Add the chickpeas, spreading them evenly over the sweet potato, sprinkle with the remaining spices, and roast for 5 minutes. Finally, drizzle with the remaining olive oil.
Peel and dice the pineapple. Arrange a portion of the quinoa mixed with the almond flakes, a portion of the sweet potato and chickpeas, and the diced pineapple in bowls or lunch containers.
Sprinkle with parsley. Blend the tahini sauce ingredients, thinning it with enough water to reach the desired consistency. Drizzle over the salad, or place in a small bowl or container on the side.
