Poke bowl with avocado sauce

Wash the quinoa and cook together with the rice and a little salt.

Drain and add the sesame seeds.

While cooking cut the bell pepper and drain the cans: corn, black beans and bean sprouts.

Cook the edamame

While they are cooking, start the plating: below a layer of rice with quinoa, and on top each of the ingredients in quarters. Distribute them so that the colors contrast.

Add edamame

Salsa: mix guacamole with yogurt and spices: salt, parsley, garlic and lemon.