Smoked Salmon & Quinoa Bowl

Ingredients · 2 servings

• 120 gQuinoa, rinsed
• 300 mlWater
• 180 gSmoked salmon, folded
• 1Avocado, sliced
• 150 gCucumber, sliced
• 6 gDill, chopped
• 1 tbspOlive oil
• ½ tspSalt
• ½ tspBlack pepper, ground

Equipment

stovetop, fine sieve, saucepan, lid, knife, cutting board, mixing bowl, fork, measuring spoons, serving bowl, spoon

Instructions

1. 1
   Mise En Place

   Gather quinoa, smoked salmon, avocado, cucumber, dill, pantry items, a sieve, saucepan, knife, board, bowl, fork, and measuring spoons. · 3 min

   What to look for: All ingredients and tools are ready on the counter.

2. 2
   Rinse Quinoa

   Rinse quinoa in a fine sieve under cold water for 1 minute, rubbing lightly with fingers until the runoff looks mostly clear. · 2 min

   What to look for: The water runs mostly clear and the grains look glossy.

3. 3
   Simmer Quinoa

   Combine quinoa, water, and salt in a saucepan, bring to a boil, then lower heat and simmer covered until grains show tiny rings. · 16 min

   What to look for: The water is absorbed and each grain has a small pale ring.

4. 4
   Rest And Fluff

   Rest covered off heat for 5 minutes, then fluff with a fork and drizzle with olive oil while the grains are still warm. · 5 min

   What to look for: The quinoa is separate, fluffy, and lightly glossy.

5. 5
   Prepare Toppings

   Slice avocado and cucumber, chop dill, and loosen smoked salmon into broad folds so the bowl eats neatly with a spoon. · 6 min

   What to look for: The toppings are sliced, fresh, and ready for neat assembly.

6. 6
   Build Bowls

   Divide warm quinoa between 2 bowls, then arrange smoked salmon, avocado, cucumber, dill, and black pepper over the top. · 4 min

   What to look for: Each bowl has distinct sections of salmon, avocado, cucumber, and dill.

7. 7
   Serve Fresh

   Serve immediately while the quinoa is warm and the salmon is cool, with any remaining dill scattered over each bowl. · 2 min

   What to look for: The bowl looks fresh, colorful, and ready to eat.