Smoked Salmon and Quinoa Bowl
Smoked Salmon and Quinoa Bowl
Brie Thompson
2
10 minutes
20 minutes
This smoked salmon and quinoa bowl is how I like to eat when the day is busy: bright, colorful, and full of fresh crunch. Smoked salmon, quinoa, edamame, cucumber, carrots, and radish get a drizzle of dressing made with Roasted Shallot Infused Olive Oil, Black Garlic Tamari Barrel Aged Balsamic, honey, and Black Garlic Shiitake Rub. It is savory, a touch sweet, and satisfying without feeling heavy.
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Ingredients
Bowl
- ½ cup Quinoa
- ¼ cup Cucumber, julienned
- ½ cup Carrots, julienned
- 1 Radish, sliced thin
- ¼ cup Cilantro, chopped
- ¼ Avocado, sliced
- ¼ cup Shelled Edamame
- ⅓ cup Smoked Salmon
Dressing
- ¼ cup Roasted Shallot Infused Olive Oil
- 2 Tbsp Black Garlic Tamari Barrel Aged Balsamic
- 1 tsp Honey
- ½ tsp Black Garlic Shiitake Rub
Directions
Cook the quinoa according to package directions.
Add the quinoa to the bottom of each serving bowl. Arrange the cucumber, carrots, radish, cilantro, avocado, edamame, and smoked salmon around the edge of the bowl.
Whisk together Roasted Shallot Infused Olive Oil, Black Garlic Tamari Barrel Aged Balsamic, honey, and Black Garlic Shiitake Rub in a small bowl to make the dressing.
Serve the dressing on the side, or toss the bowl with the dressing to coat. Serve immediately.