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poquinoa bowl
Serves: 4 • Preparation time: 20 minutes
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ingredients
200 grams Tricolor Quinoa
6 tablespoons sesame oil
4 tablespoons soy sauce
200 grams cherry tomatoes, halved
2 ripe avocados, thinly sliced
1 cucumber, cut into long thin slices
2 medium carrots, cut into long thin slices
175 grams fresh soya beans (edamame)
2 packages (180 g each) Asian marinated tofu cubes
4 tablespoons wasabi mayonnaise
4 tablespoons pickled ginger
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How to cook
- Boil the Quinoa in plenty of water for 12 minutes, drain off the cooking liquid and allow the Quinoa to cool slightly. Season the Quinoa with 4 tablespoons of sesame oil and soy sauce, and add salt and pepper to taste. Divide into 4 deep bowls.
- Top with tomatoes. Arrange avocado, cucumber and carrot slices alongside the tomatoes. Add the soya beans.
- Heat a frying pan, add 2 tablespoons of sesame oil and fry the tofu cubes for 4 minutes. Spoon the tofu cubes alongside the vegetables, top with the wasabi mayonnaise and serve with pickled ginger.
Vegan suggestion: serve with mixed vegetable sprouts and strips of finely sliced nori sheets.
Vegetable suggestion: serve with steamed asparagus or tenderstem broccoli.
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