The power bowl is the ideal choice for a healthy and balanced lunch! Of course, you have to choose the right ingredients, local and preferably seasonal! A dose of vitamins and energy to end the day by keeping the fishing! Fourchette & bikini offers you this delicious vegetarian recipe based on quinoa, avocado and watercress, perfect for winter.
Rinse the raw quinoa under cold water using a fine strainer.
Pour the quinoa into a saucepan and add 1.5 to 2 times its volume of water.
Bring the water to a boil then lower the heat and cook the quinoa for 10 minutes.
Meanwhile, place the whole egg in a second pan filled with water.
Bring the water to a boil then lower the heat and cook the egg for 10 minutes so that it is hard.
When the quinoa is cooked, remove the pan from the heat and let it swell for 5 minutes.
When the hard-boiled egg is cooked, run it under cold water and peel it. Then slice it into rounds.
If necessary, pit the half-avocado then carefully scoop out the flesh with a spoon. Lemon it to prevent it from turning black, then slice it delicately into strips.
Place the quinoa in a bowl then cover it nicely with the slices of hard-boiled egg, the slices of avocado, the whole almonds, the crumbled cream cheese and the watercress.
Sprinkle the power bowl with poppy seeds.
Taste without delay!
The Diet Tip
For a successful power bowl, you need:
- Vegetables (raw and cooked ideally!) in large quantities.
- Cereals (rice, quinoa, bulgur, buckwheat, etc.) up to 30% maximum.
- 1 serving of protein (chicken, eggs, cheese, fish, tofu or legumes such as kidney beans)
- A little fat with good oils (olive, nuts…) or a handful of almonds, pumpkin seeds, chia, sesame…
For the rest, let your imagination run wild!