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Salmon and quinoa bowl with soya sauce








300 g smoked salmon chunks

100 g quinoa

1 jar salmon roe

2 avocados

1 cucumber

1 fresh spring onion

Basil sprouts

100 g edamame, hulled and boiled

1 carrot


For the soya vinaigrette:

125 ml soya sauce

60 ml rice vinegar

30 g brown sugar

1 teaspoon fresh grated ginger

1 tablespoon sesame oil


Boil the quinoa in salted water as instructed on the package, drain and cool.

Thinly slice the cucumber, carrot and avocado. Slice the spring onion very thinly.

For the soya vinaigrette:

Mix all ingredients until the sauce is smooth. Let sit in the refrigerator.

Make a bed of quinoa in the bowls and top with the salmon and vegetables. Garnish with basil sprouts and roe and dress with the soya vinaigrette as desired.

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