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Quinoa and lentils poke bowl

Name: Quinoa and lentils poke bowl
Ingredients: 1.5 kg Ardo Quinoa; 1.5 kg Ardo Tricolore Lentils mix; 300 g Ardo Cannellini beans; 200 g Ardo Chickpeas; 400 g Ardo Mango; 400 g Ardo Avocado; 300 g Ardo Red cabbage; 1 tbsp sunflower oil; 1 cucumber; 200 ml wasabi mayo; Black sesame; Poke sauce; Sushi vinegar; Pepper and salt

Ingredients

1.5 kg Ardo Quinoa
1.5 kg Ardo Tricolore Lentils mix
300 g Ardo Cannellini beans
200 g Ardo Chickpeas
400 g Ardo Mango
400 g Ardo Avocado
300 g Ardo Red cabbage
1 tbsp sunflower oil
1 cucumber
200 ml wasabi mayo
Black sesame
Poke sauce
Sushi vinegar
Pepper and salt

Allergens

Soy, Egg, Mustard, Sesame

Preparation

Stir-fry the quinoa and lentils in some sunflower oil, season to taste with salt and pepper and add some poke sauce
Defrost the mango and avocado
Briefly heat the chickpeas and navy beans in the steamer.
Steam the red cabbage briefly and marinate in sushi vinegar and a dash of sunflower oil
Arrange all the ingredients in a bowl and finish with wasabi mayo and wasabi crisps

Quinoa and lentils poke bowl

Ingredients

Allergens

Preparation

Ardo products used in this recipe

Red Kidney Beans, pre-cooked

Chick peas

Mango

Edamame soy beans (Mukimame)

Avocado halves

Quinoa - precooked

Red cabbage

Tricolore lentil mix

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