1000grams (2.2lb)seedless watermelonskin removed and cut in to 1 cm cubes
¼cup (80ml)rice vinegar
¼cup (80ml)tamari
2tbs (40ml)sesame oiltoasted if possible
zest of 1 lime
juice of 1 lime
1teaspoonwhite miso paste
½tablespoonginger finely grated
1-2tablespoonmaple syrupor brown sugar
For the Bowl
1-2cupscooked quinoa or sushi rice
1avocadopeeled and cubed
Instructions
Place the cubed watermelon in a medium bowl.
Combine the vinegar, sesame oil, tamari, lime juice, miso and ginger in a blender and blend until smooth.
Pour the marinade over the watermelon and cover the bowl with film. Place in the fridge to "cure" for at least a few hours or overnight. Gently stir one or twice.
Spoon a cup of quinoa in to a bowl, followed by a few good spoons of the watermelon. Add cubed avocado and sprinkle with fresh herbs. To finish, drizzle with a little more of the marinade.
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