Smoked Salmon Poke Bowl
with Edamame and Quinoa
Have a poke night! Smoked salmon, fresh vegetables and quinoa are brought together with a ginger and soy flavoured dressing.
Cals 530 · Prot 13 · Carbs 69 · Fat 27
Low Carb
Calorie Smart
30 min
Have a poke night! Smoked salmon, fresh vegetables and quinoa are brought together with a ginger and soy flavoured dressing.
Cals 530 · Prot 13 · Carbs 69 · Fat 27
Low Carb
Calorie Smart
Ingredients
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*10*11*
20 ML
Honey
15 Grams
Olive oil
1 Tbsp
Allergens
*6 Fish, *9 Soya, *3 Sesame Seeds, *10 Wheat, *11 Gluten
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) | 2216 / 530 |
| Fats (g) | 27 |
| of which saturated (g) | 3.4 |
| Carbohydrates (g) | 69 |
| of which sugars (g) | 10.9 |
| Fibers (g) | 19.1 |
| Proteins (g) | 12.9 |
| Salt (g) | 0.1 |
*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
Add the quinoa to a pot, cover with warm water and rinse. Drain in a fine sieve. Add the measured water, drained quinoa and a pinch of salt back to the pot and bring to a boil. Cover with a lid, reduce the heat to low and simmer for 20 min or until the liquid is absorbed and the quinoa is tender.
Tip! Rinsing quinoa with warm water before cooking increases its flavour by removing the bitter taste.
2 Prep dressing
Meanwhile, peel and mince the garlic. Peel and finely grate the ginger. Juice the limes into a small bowl or jar. Add the garlic, ginger, soy sauce, honey and olive oil to the bowl. Whisk until fully combined - this is your dressing.
Tip! Why not use a spoon for peeling the ginger? A spoon easily shaves off the thinnest layer of skin possible.
3 Prep vegetables
Rinse the edamame. Chop the cucumber into thin slices. Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Roughly chop the ribbons. Finely slice the red chilli. Chop the tomatoes into small cubes. Trim and finely slice the spring onion.
Tip! Alternatively, chop the carrots into thin matchsticks, using a sharp chef's knife, or grate the carrots.
4 Prep bowls
Toast the sesame seeds in a small pan over a medium-high heat until lightly browned. Transfer to a plate. Tear the smoked salmon into bite-size pieces. Mix the tomatoes and most of the spring onion (reserving some for garnish) with the cooked quinoa.
Tip! Toasting the sesame seeds enhances their flavour by bringing out their nutty aroma.
5 Serve
Divide the tomato and spring onion quinoa among bowls and top with the salmon, edamame, carrot and cucumber. Drizzle with the dressing. Garnish with the sliced red chilli (spicy!), the toasted sesame seeds and the reserved spring onion.
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