Quinoa-Rice Bowl

Quinoa, our protein superfood bomb. The trend continues and we love it, because the Andean grain is also low carb. & genuinely satiating. 

Ingredients (for 2 pers.)
1 cup quinoa, cooked
1 cup natural rice / brown rice pre-cooked
1 kg sugar peas (approx. 125 g)
1 small can giant beans
1/2 avocado
4 sprigs parsley
1 tomato
2 tbsp salad goat cheese
6 slices cucumber
1/2 lemon, juice thereof
2 tbsp olive oil
1 tbsp cider vinegar
salt & pepper 
Rapeseed oil for frying​

Preparation

1. Put the pre-cooked quinoa & natural rice in a pan with approx. 4 tablespoons of water and heat for 2 minutes until the water has evaporated.
2. Wash the pack of sugar peas in a sieve under lukewarm water and drain. Add 1 tsp rapeseed oil to the pan and fry the mangetout for about 5 minutes. 
3. Wash and chop the parsley. 
4. Wash the tomato and cut into small cubes.
5. Take giant beans out of the tin & wash in a sieve under lukewarm water.
6. Peel the avocado, remove the core and cut into slices.
7. Put quinoa and natural rice, parsley, sugar snap peas, pieces of tomato, goat cheese, giant beans, cucumber slices and avocado slices in a bowl.
8. Squeeze the lemon and mix the juice with 1 tablespoon cider vinegar, 2 tablespoons olive oil and salt & pepper to a dressing and pour over the salad. 
9. Bon Epi-tit <3