Salmon Poke Bowl Recipe with Quinoa
Taste-wise, think deconstructed sushi, with—in addition to quinoa and salmon—chopped avocado, cucumber, shredded carrot, and green onions, all lightly dressed in a sushi-inspired blend of avocado oil, rice wine, and tamari.
Ingredients
- 1/2 cup roasted salmon
- 3/4 cup cooked quinoa tri-color or regular
- 1 medium carrot peeled and shredded
- 1 green onion washed and chopped
- 1 small cucumber washed and chopped into small bites
- half a ripe avocado chopped into bites
- black and white sesame seeds to garnish
- pinch of kosher salt
- Dressing
- 1 tbsp avocado oil
- 4 tsp rice wine vinegar
- 2 tsp tamari sub - soya sauce
Instructions
- Prep/chop veggies and place in a medium-sized salad bowl, along with the salmon and quinoa.
- In a mason jar (or bowl) combine dressing ingredients.
- Drizzle dressing over the salmon, quinoa and veggies.
- Add a pinch of kosher salt and garnish with black and white sesame seeds.
- Mix and enjoy!