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Poke Bowl With Salmon And Quinoa

By chef Gulasch

This poke bowl combines the freshness of salmon with the crunch of cucumber and the tenderness of quinoa together with mint and lemon for brightness and feta for a fuller flavor. An ideal meal for a light lunch or dinner that will appeal to any fish lover.

20 min
Medium

5 min prep · 15 min cook

Poke Bowl With Salmon And Quinoa
647 kcal · per serving
Protein 39g Carbs 47g Fat 33g
Ingredients

What you will need

6 items · serves 1
  • Salmon 100 g
  • Quinoa 75 g
  • Feta 50 g
  • Cucumber 0.25 pcs
  • Lemon 0.25 pcs
  • Mint 0.25 pcs

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Method

Steps to cook

8 steps · 15 min cook

  1. Prepare the ingredients. This is what will be on your plate - prepare the ingredients in advance so the work goes smoothly.

  2. Cook the quinoa. Bring the water to a boil, salt it and add the quinoa. Cook according to the package instructions over low heat, usually 12-15 minutes, until tender. Then drain it and let it sit briefly.

  3. Prepare the salmon. Remove the skin from the salmon and cut it into cubes approximately 2x2 cm, season with salt and pepper on all sides.

  4. Sear the salmon. Heat a pan over medium heat, add a tablespoon of oil and sear the salmon cubes for 2-3 minutes so they are sealed and remain juicy.

  5. Slice the cucumber. Meanwhile, while the salmon is frying, cut the cucumber lengthwise in half and slice it into half-moons.

  6. Assemble the bowl. Divide the cooked quinoa into bowls, add the seared salmon and sliced cucumber.

  7. Crumble the cheese. Crumble feta on top, optionally garnish with torn mint and serve immediately.

  8. Serve. Serve.

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