Smoked Salmon Poke Bowl

with Edamame and Quinoa
Smoked salmon, fresh vegetables and quinoa are brought together with a ginger and soy flavoured dressing.
240 Reviews
Cals 646 · Prot 41 · Carbs 67 · Fat 35
Low-Carb
Try Hello Chef Now
30 min
Smoked Salmon Poke Bowl with Edamame and Quinoa
Smoked salmon, fresh vegetables and quinoa are brought together with a ginger and soy flavoured dressing.
240 Reviews
Cals 646 · Prot 41 · Carbs 67 · Fat 35
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Bowl
Smoked Salmon Slices 6*
200 Grams
Mixed quinoa
100 Grams
Water
225 ML
Salt
1 Tsp
Edamame beans 9*
100 Grams
Spring onion
40 Grams
Avocado
1 Piece
Red radish
125 Grams
Cucumber
1 Piece
Large red chilli
1 Piece
Sesame seeds 3*
10 Grams
Black sesame seeds 3*
10 Grams
Dressing
Garlic cloves
1 Piece
Ginger
30 Grams
Lime
2 Piece
Soy sauce 9*
20 ML
Honey
15 Grams
Olive oil
1 Tbsp

Allergens

*6 Fish, *9 Soya, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Cook quinoa

1 Cook quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain it in a fine colander. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
Prep dressing

2 Prep dressing

Meanwhile, peel and mince the garlic. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Juice the limes into a bowl or jar. Add the garlic, ginger, soy sauce, honey and olive oil and whisk or shake until fully combined - this is your dressing.
Prep vegetables

3 Prep vegetables

Rinse the edamame. Trim and finely slice the spring onion. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and slice it. Finely slice the red radish. Chop the cucumber. Finely slice the red chilli.
Tear salmon

4 Tear salmon

Tear the smoked salmon into bite-size pieces.
Serve

5 Serve

Divide the quinoa among bowls and top it with the edamame, red radish, avocado slices, cucumber and salmon. Drizzle with the dressing and garnish with the sliced chilli, spring onion and sesame seeds.
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