Poke bowl
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS: 2
- Handful cherry tomatoes
- 1 cup cooked garbanzo beans
- 3 tbsp GOYA® Reduced Sodium Manzanilla Spanish Olives Stuffed with Minced Jalapeños
- 0.5 cup corn
- 0.5 cup feta cheese
- 1 cup instant pot quinoa
- 1 avocado
- 3 tbsp GOYA® Extra Virgin Olive Oil
- 1 splash of apple cider vinegar
- 1 tbsp ground black pepper
- salt to taste
PREPARATION
1
Prepare the quinoa in the microwave following the instructions on the packet.
2
Wash and chop the cherry tomatoes. Drain the water from the corn and cooked garbanzo beans and do the same with the stuffed olives. Garbanzo beans should be rinsed before using them to remove excess salt.
3
Finely slice the avocado and chop the feta into cubes.
4
Now place the ingredients in a bowl, starting with the avocado in the centre. Next, add the quinoa, garbanzo beans, cherry tomatoes, olives, sweetcorn and finally the feta cheese.
5
For the dressing, in a small bowl, add 3 tbsp GOYA® Extra Virgin Olive Oil, the apple cider vinegar, freshly ground black pepper and salt.
6
Stir with a fork and tip into the poke bowl.
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