Quinoa Poke Bowl with Lemon Oil

Poke bowl is a typical Hawaiian recipe, usually presented as a salad with rice, vegetables and fish. In this vegan poke we have recreated the same composition of the traditional poke but in a fresher version that winks at the Mediterranean diet.

Do you know the term "Veganuary"? It comes from the union of vegan and january. It is an international challenge created to bring people closer to the vegan diet by proposing a detoxifying and purifying period to eliminate the calories accumulated during the holiday season. In addition to the more health-oriented challenge, Veganuary manifests itself as a real movement based on ethical and ecological principles. Following the vegan January can be a choice of a purely health-related nature or dictated by the desire to start a diet with a reduced environmental impact

Poke Bowl Mediterranea: quinoa, finocchio, arancia e condimento Olive & Limone

Ingredients

(per 2 persone)

100 g di quinoa integrale
1 finocchio
1 arancia biologica (meglio se varietà tarocco)
50 g di olive verdi denocciolate
5 g di pinoli
Condimento da Frangitura Contemporanea Olive & Limone
Aneto fresco o essiccato q.b.
Sale q.b.
Mezzo limone

Procedure

Preparation:

Let's start by cooking the quinoa, after having washed it well under running water, we transfer it to a pot with enough water to cover it and we start cooking it on a low flame and with the lid on. At this point we slice the fennel with a mandolin or a knife and let it marinate with a drizzle of lemon oil and a pinch of salt. We peel the orange, also eliminating the fibrous part, and create thin slices by cutting it crosswise, we used Sicilian tarocco oranges. Now, we remove the green olives from the brine and stone them. It's time to compose our Poke by filling half the Bowl with quinoa and the remaining half with the fennel slices, orange and olives. We add the chopped dill and season with a drizzle of Olive & Limone dressing.