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    Poke with quinoa and bulgur with Taggiasca olives, pomegranate seeds, olives, smoked salmon, spinach, and Grana Padano shavings

    Group 393Easy
    Group 3824 people
    T230 min


    • 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


    STEP 1

    Cook the quinoa in plenty of salted water following the instructions on the package.

    STEP 2

    Drain and season with a drizzle of extra virgin olive oil and let it cool.

    STEP 3

    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.