Salmon poke with quinoa, strawberries and baby spinach

Ingredients

For 1 serving

• Quinoa65 g
• Salmon fillet100 g
• Strawberries100 g
• Spinach50 g
• Cucumber60 g
• Balsamic vinegar1 teaspoon
• Tamari10 ml
• Extra virgin olive oil5 g
• Almonds8 g
• Black pepperto taste

Contains: nuts, soy, fish, sulphites

In season: April – June

Method

1. Rinse the quinoa well in a sieve, add it to a small pan of boiling water and cook over medium heat for 12 minutes, until the grains turn translucent and show their little white tail; drain and spread it on a plate to cool.
2. Meanwhile remove the skin and any bones from the salmon and cut it into cubes of about 1.5 cm; season it with the tamari and some ground black pepper and keep it in the fridge. Use previously frozen salmon, which is safe to eat raw.
3. Wash and hull the strawberries and cut them into wedges; wash the cucumber and dice it; dress both with the oil and balsamic vinegar.
4. Wash and dry the baby spinach; if the almonds are whole, slice them into flakes.
5. Assemble the bowl with the spinach at the bottom, then the quinoa, salmon, and strawberries with the cucumber, and finish with the almonds.