Smoked Salmon Poke Bowl

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.

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.

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 the smoked salmon into bite-size pieces.

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.