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Sarah’s Salmon Poke Bowl - Pg 51
Ingredients
- 1/2 cup cooked quinoa
- 80 grams diced salmon (can use can or frozen)
- 1/2 cup shredded carrot
- 1/2 cup shredded beetroot (use whole beets)
- 1/4 avocado, sliced
- 1/4 cup corn kernels
- 1/2 cup spinach, chopped
- 1 tsp pickled ginger
- 1 tbsp spring onion, chopped
- 1 tsp black sesame seeds
- Poke Sauce:
- 2 tsp soy sauce
- 2 tsp sesame oil
- 1 lemon, juiced
- Chopped chilli not hot, sliced
Directions
- Spoon the quinoa into a bowl. Using the quinoa as the base, assemble the other ingredients in groups over the top of the quinoa. Sprinkle with sesame seeds.
- Combine sauce ingredients in a bowl or ja,mix well and drizzle over the poke bowl.
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