Poke with quinoa and bulgur with Taggiasca olives, pomegranate seeds, olives, smoked salmon, spinach, and Grana Padano shavings
| Difficulty
Facile
|
Preparation  30 min
|
Servings for  4 people
|
Ingredients
240 g quinoa
200 g Grana Padano
80 g Taggiasca olives
pomegranate seeds
1 orange
200 g smoked salmon
50 g spinach
extra virgin olive oil
salt
pepper
Preparation
Cook the quinoa in plenty of salted water following the instructions on the package.
Drain and season with a drizzle of extra virgin olive oil and let it cool.
Place it as the base in a bowl and assemble your poke by adding smoked salmon, Taggiasca olives, Grana Padano shavings, pomegranate seeds, spinach, and orange segments. Drizzle with a little extra virgin olive oil and black pepper.
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