Buddhabowl with quinoa, beets, spinach and Beemster 30+ Young Belegen

Main course. 4 persons. Preparation 20 min. 

Ingredients

• 1 tbsp garam masala *
• 200 g 3-ounce quinoa
• 4 eggs
• 2 avocados
• 200 g cooked beets
• 1 tbsp crema di balsamico
• 1 lime, rinsed clean
• 3 tbsp olive oil
• 100 g baby spinach
• 6 slices Beemster 30+ Jong Belegen (packet 150 g)
• 200 g hummus beet
• 50 g salted pecans

Prepare

1. Bring 1 liter of water with ½ tsp salt and the garam masala to a boil. Add the quinoa, simmer on low heat for 10 minutes and drain.
2. Boil the eggs for 5 minutes so that the whites are hard and the yellows are still mostly soft. Scald under cold running water.
3. Halve the avocados, scoop out the flesh from the skin and slice the halves.
4. Peel and dice the beets. Mix with the crema di balsamico.
5. Grate the green zest of the lime and squeeze the fruit. Mix the juice and zest with 2 tbsp olive oil and mix into the quinoa.
6. Heat the rest of the olive oil in the wok and stir-fry the spinach for 30 seconds, just beginning to shrink.
7. Halve the Beemster slices and roll them up. Peel the eggs and cut them in half. Divide quinoa, spinach, cheese rolls, beets and avocado in compartments among 4 bowls. Spread the hummus over the center of the bowls, place the halved egg next to it and sprinkle with the coarsely chopped nuts.

*Garam masala is a spice mixture, available in supermarkets, among other places.

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