Poké bowl with tomato, quinoa and avocado

Ingredients

200 g sushi rice
300 g water
0.5 dl sushi vinegar
2 avocados
100 g Bresc Pomodori marinati
100 g quinoa
2 boiled beetroots
1 dl sesame dressing
100 g steamed edamame beans
1 g sweetcorn (200-g tin)
4 spring onions
20 g pumpkin seeds

Preparation method

Cook the rice in a rice steamer until done. Transfer the rice to a bowl and loosen, stir the sushi vinegar into it and allow to cool. Boil the quinoa until soft and allow to cool. Roast the pumpkin seeds in a dry frying pan and add a little salt. Peel and chop the avocados, finely chop the beetroots and slice the spring onions into rings. Add all the ingredients to the bowl of rice and use the pomodori marinati as a dressing.