Lunch for 2 people
Preparation: 20 minutes
1 pouch steamed Lightly Dressed Quinoa with Sweet Onion and Olive Oil (210 g)
1 ripe avocado
150 grams shredded carrot (bag)
8 radishes, in wedges
100 grams fresh soy beans
1 spring onion, finely chopped
2 tablespoons pickled ginger (sushi ginger)
1 sheet nori, cut into thin strips
2 teaspoons black or white sesame seeds or furikake
2 tablespoons soy sauce
1 tablespoon sesame oil
½ lime, squeezed
How to cook
- Divide the quinoa between 2 large bowls.
- Slice the avocado lengthwise, remove the pit and use a spoon to scoop out the flesh of the avocado in small chunks onto the quinoa.
- Peel the cucumber and then use the peeler to slice it into ribbons. Divide the cucumber ribbons between the quinoa, arranging them next to the avocado.
- Divide the carrot, radish, soy beans between the bowls and sprinkle with chopped spring onion. Divide the sushi ginger and sesame seeds between the poké bowls. Stir the dressing and spoon over the poké bowls.
Delicious with wasabi mayonnaise. Extra vegetables: add a handful of alfalfa sprouts, wakamé (seaweed salad) or strips of fried shiitake.
with sweet unions & olive oil
It’s revolution time!
Pablo’s Quinoa Revolución is not only about revolutionizing Quinoa, it’s also about revolutionizing our devastating food system. It's time for deeds, not words. So come and join us!