Buddha bowl with avocado and quinoa

Hard boil eggs.

Rinse the quinoa under running water and then simmer for 5–10 minutes, then season with salt and pepper.

Wash the vegetables and lamb's lettuce and let them drain.

Halve, core and finely dice the paprika.

Dicefinely the cucumber.

Peel and grate the carrots.

Halve the avocado, remove the core, cut into cubes and drizzle with lime juice.

Cut the Gouda into cubes.

Mix the quinoa and 1 teaspoon lime juice.