Wrap with red cabbage, quinoa, carrots, pointed cabbage, tahini sauce

Ingredients

• 50g quinoa
• 2 carrots
• 2 red cabbage leaves
• 1 leaf of pointed cabbage
• 20 g toasted flaked almonds

• a few sprouts of red cabbage

For the sauce

• 25 g of yogurt
• 1/4 lemon zest and juice
• 1/2 clove of garlic
• 25 g of sesame puree

Preparation

1. Cook the quinoa according to the package directions, then let it cool.

2. Peel the carrots and cut them into strips using a vegetable peeler. Rinse and finely slice 1 leaf of red cabbage and the pointed cabbage.

3. Then garnish the second leaf of washed and dried red cabbage with the ingredients, salt and pepper with a grinder, then sprinkle with flaked almonds and red cabbage shoots.

4. Peel and mince the garlic. For the sauce, mix the different ingredients in a small ramekin. Enjoy the wrap with sauce.