Smoked Salmon Poke Bowl
with Edamame and Quinoa
Smoked salmon, fresh vegetables and quinoa are brought together with a ginger and soy flavoured dressing.
30 min
Smoked salmon, fresh vegetables and quinoa are brought together with a ginger and soy flavoured dressing.
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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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2966 / 709 |
| Fats (g) | 30.3 |
| of which saturated (g) | 6.5 |
| Carbohydrates (g) | 77 |
| of which sugars (g) | 11.2 |
| Fibers (g) | 18.4 |
| Proteins (g) | 43.2 |
| Salt (g) | 1.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
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.
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.
4 Tear salmon
Tear the smoked salmon into bite-size pieces.
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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