Edamame and salmon poke bowl2018-02-23
- Course: Salad
- Servings : 3-4
- Prep Time : 15m
- Cook Time : 30m
- 200 - 300 grams quinoa
- 450 gr salmon cut into chunks
- 1 cup pineapple - mango
- 1 bag of Al Wadi Al Akhdar frozen Edamame
- 2 spring onions
- 150 gr sliced red cabbage
- 1 avocado
- 1 tbsp black sesame seeds
- For the sauce:
- 1/2 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1/2 tbsp honey or sugar
- 1/2 tsp fresh ginger
Mix together soy sauce, rice wine vinegar, sesame oil, honey and ginger and set aside.
Wash the quinoa and cook them by following the instructions (2 cups of water for 1 cup of quinoa).
Cook the edamame for 3 to 5 mins then rinse with cold water to stop the cooking.
Peel the edamame to get the soy beans.
Cut the ingredients into small chunks
Put the quinoa in the bowls and divide the ingredients on top of the rice (except for the spring onions).
Sprinkle the bowls with sesame seeds and spring onions.
Shake the sauce and pour it over the Poke bowl.
Tips: You will know that the quinoa is cooked when all the grains have turned from white into transparent.
Make sure that the salmon is fresh because you are serving it raw.
You can use shrimps or tuna instead of the salmon.
You can replace the quinoa with rice.