PREPARING THE QUINOA
Rinse and drain the quinoa.
Add it to the salted vegetable stock in a saucepan and bring to the boil over a high heat. Reduce the heat, cover with a lid and simmer for about 12 to 15 minutes. Once cooked (it will be translucent), fluff the quinoa with a fork and leave it to cool.
PREPARING THE CHICKPEAS AND VEGETABLES
Place three tablespoons of oil, the spices and garlic powder in a frying pan over a medium heat. Allow the flavours to develop for a few moments, then tip in the chickpeas. Stir-fry for a few minutes, season with salt and pepper and turn off the heat.
Cut the avocado in half, remove the pit with a knife and peel the avocado carefully. Slice each half thinly, resting it on the cutting board with the belly side up. Using the palms of your hands, give an elongated shape to the cut avocado slices. Then starting from one end, roll the slices one on top of the other to form a rose.
Grate the beetroot into julienne strips.
Chop up the basil.
PREPARING THE VINAIGRETTE
Finely grate a small piece of ginger into a small saucepan. Add the oil, chilli pepper and peeled garlic clove.
Heat the oil for a few moments over a gentle heat. Switch off and keep aside.
Once cold, remove the garlic, add the 3 Gold Medals Organic Balsamic Vinegar and mix.
ASSEMBLING THE BOWL
Divide the quinoa between the two bowls.
Add the chickpeas, basil, beetroot and finish with the avocado rose and the artichoke cut in half.
Sprinkle with lime, dress with vinaigrette, add some sesame seeds, flaked salt and serve.
