Name: Smoked Salmon-Quinoa Bowl with Pickled Veggies, Avocado & Tahini Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 710 ml chicken or vegetable broth; 1 ½ English cucumbers; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ lemons; 1 ½ cups quinoa; 1 ½ bunches radish; 3 (113 g) pkgs smoked salmon; black pepper; extra virgin olive oil; honey; red wine vinegar; salt; soy sauce; tahini

Smoked Salmon-Quinoa Bowl with Pickled Veggies, Avocado & Tahini SauceSmoked Salmon-Quinoa Bowl with Pickled Veggies, Avocado & Tahini Sauce — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 avocados

710 ml chicken or vegetable broth

1 ½ English cucumbers

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ lemons

1 ½ cups quinoa

1 ½ bunches radish

3 (113 g) pkgs smoked salmon

black pepper

extra virgin olive oil

honey

red wine vinegar

salt

soy sauce

tahini

Instructions

In a medium saucepan, combine broth and quinoa; bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer until liquid is fully absorbed, about 15 minutes. Remove from heat and let stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Place vinegar, honey, and salt in a medium bowl. Whisk to combine the pickling liquid.

Trim and slice cucumbers and radishes crosswise into thin rounds. Add both to the bowl with the pickling liquid, stir to combine, and set aside.

Juice lemons into a small bowl.

Peel and mince ginger and garlic. Add both to the bowl with the lemon juice along with oil, tahini, soy sauce, and pepper. Whisk to combine the sauce and set aside.

Right before serving, halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

To serve, divide quinoa, pickled veggies, avocado, and smoked salmon between bowls. Drizzle with sauce and enjoy!

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