Smoked Salmon Poke Bowl

with Edamame and Quinoa

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low-carb
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low-carb
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Instructions

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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.

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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.

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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.

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4 Tear salmon

Tear the smoked salmon into bite-size pieces.

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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.

Tips for fussy eaters

Serve with white or brown rice instead of quinoa.

Pro tip

Firmly roll the lime on the work surface before slicing it. This will help release more of its juices!

Smoked salmon, fresh vegetables and quinoa are brought together with a ginger and soy flavoured dressing.

Cooking Time: 30 min

Cals 646 · Prot 41 · Carbs 67 · Fat 35

Dairy-Free

Ingredients

Number of people

Bowl

Smoked Salmon Slices 200 Grams
Mixed quinoa 100 Grams
Water 225 ML
Salt 1 Tsp
Edamame beans 100 Grams
Spring onion 40 Grams
Avocado 1 Piece
Red radish 125 Grams
Cucumber 1 Piece
Large red chilli 1 Piece
Sesame seeds 10 Grams
Black sesame seeds 10 Grams

Dressing

Garlic cloves 1 Piece
Ginger 30 Grams
Lime 2 Piece
Soy sauce 20 ML
Honey 15 Grams
Olive oil 1 Tbsp

Smoked salmon, fresh vegetables and quinoa are brought together with a ginger and soy flavoured dressing.

Cooking Time: 30 min

Cals 646 · Prot 41 · Carbs 67 · Fat 35

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

4 Tear salmon

Tear the smoked salmon into bite-size pieces.

photo

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.

Tips for fussy eaters

Serve with white or brown rice instead of quinoa.

Pro tip

Firmly roll the lime on the work surface before slicing it. This will help release more of its juices!

Ingredients

Number of people

Bowl

Smoked Salmon Slices 200 Grams
Mixed quinoa 100 Grams
Water 225 ML
Salt 1 Tsp
Edamame beans 100 Grams
Spring onion 40 Grams
Avocado 1 Piece
Red radish 125 Grams
Cucumber 1 Piece
Large red chilli 1 Piece
Sesame seeds 10 Grams
Black sesame seeds 10 Grams

Dressing

Garlic cloves 1 Piece
Ginger 30 Grams
Lime 2 Piece
Soy sauce 20 ML
Honey 15 Grams
Olive oil 1 Tbsp
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