{"id":1396,"date":"2022-01-11T21:32:52","date_gmt":"2022-01-11T20:32:52","guid":{"rendered":"https:\/\/www.cooknvibe.com\/?post_type=cp_recipe&p=1396"},"modified":"2022-01-11T21:32:52","modified_gmt":"2022-01-11T20:32:52","slug":"salmon-poke-bowl-x-quinoa-spicy-mayo","status":"publish","type":"cp_recipe","link":"https:\/\/cooknvibe.com\/index.php\/recipes\/salmon-poke-bowl-x-quinoa-spicy-mayo\/?lang=en","title":{"rendered":"Salmon Poke Bowl x quinoa & spicy mayo"},"content":{"rendered":"

Salmon Poke Bowl x quinoa & spicy mayo<\/h2>\n

Ingr\u00e9dients<\/h3>\n
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2<\/span> <\/span> Salmon filet<\/span><\/div>\n
2<\/span> <\/span> handful of edamame<\/span><\/div>\n
4<\/span> <\/span> pink radish<\/span><\/div>\n
1<\/span> <\/span> mango<\/span><\/div>\n
5<\/span> <\/span> tbsp soy sauce<\/span><\/div>\n
2<\/span> <\/span> spring onion<\/span><\/div>\n
2<\/span> <\/span> tbsp sesame seed<\/span><\/div>\n
200<\/span> g<\/span> quinoa<\/span><\/div>\n
400<\/span> ml<\/span> water<\/span><\/div>\n
1<\/span> c-\u00e0-c<\/span> ginger<\/span><\/div>\n
few cilantro sprigs<\/span><\/div>\n
1<\/span> <\/span> tbsp sliced almonds (optional)<\/span><\/div>\n
1<\/span> <\/span> tsp chili flakes<\/span><\/div>\n
1<\/span> <\/span> tsp sesame oil<\/span><\/div>\n
1<\/span> <\/span> lime<\/span><\/div>\n
1<\/span> <\/span> avocado<\/span><\/div>\n
2<\/span> <\/span> carots<\/span><\/div>\n
2<\/span> <\/span> tbsp mayonnaise<\/span><\/div>\n
1<\/span> <\/span> tbspsauce piquante type Sriracha<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
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Rinse the quinoa with water several times to remove bitterness.<\/p>\n<\/div>\n<\/div>\n

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In a saucepan bring to a boil the water and quinoa.<\/p>\n<\/div>\n<\/div>\n

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Over medium heat, cover and cook for 8-9 min. Stir to release the remaining steam.<\/p>\n<\/div>\n<\/div>\n

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In a bowl, mix 3 c-a-s of soy sauce, minced green onions, ginger and chilli. Add the salmon cut into cubes and mix again.<\/p>\n<\/div>\n<\/div>\n

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cover with plastic wrap and put in the fridge for at least 1h.<\/p>\n<\/div>\n<\/div>\n

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Cut the mango into dices, the peeled carrots into sticks, the avocado into slices and the radishes into strips. Crush the almonds and stir it for a few minutes to brown them.<\/p>\n<\/div>\n<\/div>\n

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the sauce, mix the mayonnaise, the remaining soy sauce, the hot sauce and the juice of half the lime.<\/p>\n<\/div>\n<\/div>\n

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Plating suggestion: Start with the quinoa, the avocado in the center (see Instagram video for the avocado rose) and the different elements around. Finish by adding the sauce.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":1379,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-1396","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-dejeuner-brunch-en","cp_recipe_category-healthy-en","cp_recipe_category-plat-principal-en"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/1396","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/comments?post=1396"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/1379"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=1396"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}