Ingredients

Serve 2

• 2.8 oz (1 pack / 80g) dried shirataki “rice style”
• 1 oz (30g) quinoa
• 8.5 oz (250ml) water
• 2.1 oz (60g) bell pepper, blanched and diced
• 1 avocado
• Dash of salt & pepper, olive oil, and lemon juice

1. Cover with water, bring to a boil and simmer dried Shirataki “Rice Style” and quinoa for 10 minutes with the lid on. Turn off the heat and let it steam for another 10 minutes.
2. Mix with bell pepper and olive oil, and season with salt and pepper. Add lemon juice to taste.
3. Slice avocado and arrange nicely with 2 on a plate.