– Rinse the quinoa and cook with 1 ½ times its volume in water. Bring to the boil, reduce heat and cook for 10 minutes. Turn off the heat, cover and leave to swell for a further 5 minutes.
– Peel and cut the sweet potato into large cubes. Place the cubes in a small saucepan, add a base of water and bring to the boil to stew for 15 minutes.
– Finely chop the red cabbage.
– Peel and dice the avocado.
– Mix the juice of one lemon with the cumin, Opti’ga Emile Noël oil, salt and pepper.
– Place the quinoa, sweet potato, cabbage, avocado and sprouts in a glass jar.
– Pour the sauce over the contents of the Buddha Bowl just before eating.

Tip
A tasty recipe for healthy eating at the office! If you’re short of time, you can opt for pre-cooked organic quinoa in sachets, sold in supermarkets.

Avis du Moulinier
In the mouth: rapeseed, hazelnut, sunflower, poppy, walnut for a successful quintet of flavours! This combination of golden-hued oils gives off aromatic notes of nuts. Its bitter hazelnut taste goes well with all kinds of raw dishes. Vegetables, meat or fish, the field of possibilities is vast.