Poke bowls are here to stay. It is so simple to make them. Choose a protein, chop some colorful veggies and boom, you are done, smile.
Approx. Prep and Cook Time: 35 Minutes
Approximate Cost: $9.65 or $4.83 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
2 salmon steaks ($4.50)
1 tbsp. Cilantro Lime Dry Seasoning (.20)
1 tbsp. Angie’s basting olive oil (.50)
2 c. purple cabbage, shredded (.50)
1 lemon, 2 slices Poblano pepper and 1 carrot ($1.00)
1 tsp. Sesame seeds to-taste to sprinkle over final dish (.20)
1 avocado ($1.25)
1 c. Quinoa, 2 c. broth, 1 tsp. Cilantro Lime Dry Seasoning 1 tbsp. basting oil ($1.50)
In a saucepan on med-high bring to a boil the broth, Cilantro Lime,1 tbsp. basting oil. Add the quinoa, stir, reduce the heat to low and cover. Cook for about 25 minutes.
Pat dry and season the salmon with 1 tbsp. Cilantro Lime Seasoning and 1 tbsp. Angie’s basting olive oil. Refrigerate.
Shred the cabbage, slice the lemon, prep and peel the carrot. set aside.
When the quinoa is ready, start searing the salmon until golden brown.
When done, start plating with quinoa and add all the garnishing. Done!
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.