Beetroot & Corn Poke Bowl | Edgell

Ingredients

• 1 cup tri colour quinoa
• 1 tablespoon extra virgin olive oil
• 400g firm white fish fillets, chopped
• 425g can Edgell Diced Beetroot, well drained
• 420g can Edgell Corn Kernels, drained
• 1 Lebanese cucumber, julienned
• 1 large carrot, julienned
• 1 avocado, sliced
• 1 tablespoon toasted sesame seeds, for garnish
• Fresh coriander leaves, for serving