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Canihua Bowl

February 14th, 2017

This week we're having a great recipe for you, which provides you with important nutrients and vitamins, which is by the way absolutely gluten-free and the perfect food to bring you in shape! You are already planning the summer holidays?

Download recipe
30 min.435 kcal.2 pers.


  • Canihua100  g
  • Slicing cucumber1  pcs
  • A tray of cress1  pcs
  • Red bell pepper1  pcs
  • A tray of lamb's lettuce1  pcs
  • Beetroot150  g
  • Bush beans150  g
  • Avocado1  pcs
  • Pecan nuts15  g
  • Oranges1  pcs
  • Poppy seeds5  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil2 tbsp.
  • Lemon juice
  • Mustard à l'ancienne0.5 tsp.

How to do:


  • Add the canihua the the triple volume of water to a pot and briefly bring to a boil. Reduce the heat to medium heat, cover with a lid and let simmer for 15 min. Stir occasionally.
  • Meanwhile, clean and finely cube the cucumber. Cut the cress and combine it with the cucumber. Was, seed and cube the bell pepper. Thoroughly wash the beetroot and shred it into a bowl. Wash the lamb's lettuce.
  • Clean the bush beans, discard the ends and cut the beans into bite-sized pieces. Heat some olive oil in a large pan and sauté the beans on medium heat to your liking.
  • For the dressing, add the juice of half a lemon, mustard, olive oil and poppy seeds to a bowl. Season with a pinch of salt and pepper and stir to combine.
  • Pit and peel the avocado. Cut the avocado into thin slices and roll them up to little "flowers".


  • Arrange all prepared ingredients on plates. Drizzle the lamb's lettuce with the dressing.