Winter quinoa bowl with edamame, kale and orange

Ingredients

For 1 serving

• Quinoa65 g
• Edamame100 g
• Tuscan kale80 g
• Orange1
• Avocado40 g
• Tamari10 ml
• Extra virgin olive oil6 g
• Sunflower seeds10 g
• Saltto taste

Contains: soy,

In season: November – March

Method

1. Bring two small pans of water to the boil. Rinse the quinoa well, add it to one pan and cook over medium heat for 12 minutes, until the grains turn translucent and show their little white tail; drain.
2. In the other pan cook the edamame for 5 minutes, until tender but firm; drain.
3. Meanwhile wash the cavolo nero, remove the central rib and cut the leaves into thin strips. Squeeze a quarter of the orange and massage the cavolo nero with your hands for a minute with the oil, the juice and a pinch of salt, until it softens and turns dark green.
4. Peel the rest of the orange with a knife, removing the pith, and cut out the segments; peel and slice the avocado.
5. Assemble the bowl with the quinoa, cavolo nero, edamame, orange and avocado, season with the tamari and finish with the sunflower seeds.