QUINOA BOWL WITH HAMACHI

Servings: 10

A wholesome composition of texture and flavour. The intense aroma of Jasmine gives a floral lift to the deep, buttery flavour of Hamachi, back grounded by vibrant mango and hearty umami flavours, accented finally with fluffy quinoa and crunchy cucumber.

  • Ingredients

    • 1000 g red quinoa cooked
    • 500 g Hamachi or salmon, cut into cubes
    • 2 pcs cucumber, cut into cubes
    • 1 mango, cut into cubes
    • 300 g cooked soy beans
    • 100 g spring onion, cut into rings
    • 10 pcs radish, sliced
    • Sprouts
    • 1 lime, zest and juice
    • Nori
    • Furikake
    • Hellmann’s mayonnaise
    • Hellmann’s sesame soy vinaigrette
  • Preparation

    1. Mix quinoa, Hamachi, cucumber, mango, soy beans, spring onion and radish together in a bowl.
    2. Season with lime zest/juice and vinaigrette.
    3. Put the salad in bowls.
    4. Add some mayonnaise, furikake, nori and sprouts on top of the bowls.

Allergens: Fish/soybeans/eggs/sesame seeds/sulphites/gluten

RECOMMENDED PAIRING:

GREEN TEA JASMINE

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