Poke bowl con salmón marinado y berenjenas Conservas Antonio
Preparation Time45 minsTotal Time 45 mins
Ingredients
 1 grated carrot
 3 cherry tomatoes
 ½ avocado
 40 g soy beans
 80 g marinated salmon
 2 Almagro aubergines chopped
 60 g seaweed salad
 2 tbsp pickled onion
 100 g quinoa
 1 tbsp sesame seeds
Vinaigrette
 1 tbsp soy sauce
 1 tbsp sesame oil
 1 tbsp mustard
 5 tbsp olive oil
 Salt
Elaboration
1

Cook the quinoa for approximately 12 min in plenty of salted water, drain and cool.

2

Besides, we cook the soybeans in salted water for 10-12 min, drain and reserve.

3

Place the quinoa in bowls, on top we arrange different mounds with the ingredients: the sliced aubergines, the avocado in segments, the diced salmon, the cherry in half, the soy beans, the onion, the seaweed salad and the carrot grated.

4

On the other hand, we prepare the vinaigrette and we add it over the poke ingredients.

5

We serve the poke with more extra vinaigrette and add sesame seeds on top.

Ingredients

Ingredients
 1 grated carrot
 3 cherry tomatoes
 ½ avocado
 40 g soy beans
 80 g marinated salmon
 2 Almagro aubergines chopped
 60 g seaweed salad
 2 tbsp pickled onion
 100 g quinoa
 1 tbsp sesame seeds
Vinaigrette
 1 tbsp soy sauce
 1 tbsp sesame oil
 1 tbsp mustard
 5 tbsp olive oil
 Salt

Directions

Elaboration
1

Cook the quinoa for approximately 12 min in plenty of salted water, drain and cool.

2

Besides, we cook the soybeans in salted water for 10-12 min, drain and reserve.

3

Place the quinoa in bowls, on top we arrange different mounds with the ingredients: the sliced aubergines, the avocado in segments, the diced salmon, the cherry in half, the soy beans, the onion, the seaweed salad and the carrot grated.

4

On the other hand, we prepare the vinaigrette and we add it over the poke ingredients.

5

We serve the poke with more extra vinaigrette and add sesame seeds on top.

Poke bowl with marinated salmon and aubergines
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