Beetroot & Corn Poke Bowl

Recipe provided by Edgell

Serves 4

Ingredients

1 cup tri colour quinoa 

1 tablespoon extra virgin olive oil  

400g firm white fish fillets, chopped 

425g can Edgell Diced Beetroot, well drained 

420g can Edgell Corn Kernels, drained 

1 Lebanese cucumber, julienned 

1 large carrot, julienned 

1 avocado, sliced 

1 tablespoon toasted sesame seeds, for garnish 

Fresh coriander leaves, for serving 

Method

1. Cook quinoa following packet directions. Drain. 

2. Heat oil in a non stick frypan over medium heat, add fish and cook for 3-4 minutes, turning regularly, until cooked. 

3. Evenly divide quinoa, cooked fish, Edgell Beetroot, Edgell Corn Kernels, cucumber, carrot and avocado in each serving bowl. Garnish with sesame seeds and coriander leaves, serve immediately. 

Tips

Drizzle with a reduced fat salad dressing, if desired.