Rainbow bowl 


– White Quinoa

– Roasted zucchini with Ecomil shiitake cream

– Beef heart tomatoes

– Corn

– Blue radish

– Avocado

– Pecan nuts, sesame seeds and chives


  1. Cook the zucchini with Ecomil Shiitake cooking cream in a frying pan over low heat.
  2. Cook the quinoa in a casserole according to the instructions in the package.
  3. Let stand for about 10 minutes to cool.
  4. Add tomatoes, corn, blue radish, and the avocado.
  5. Sprinkle with pecan nuts, sesame seeds and chives.
  6. Enjoy your meal!

Thanks to Caroline for her recipe.

Find out more on her Instagram @carolinerecipes