Salmon Or Tuna Poke Salad Cup Recipe
Quinoa, edamame, salmon, tuna, kale, red cabbage, red radish, and poke dressing mix, and japanese dressing
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Ingredients
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Poke Salad Ingredients
Method
Preparation Instructions
- 1
Cook Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy. Remove from heat and let it cool.
- 2
Prepare Edamame
If using frozen edamame, cook according to package instructions. Drain and set aside to cool.
- 3
Mix Salad Ingredients
In a large bowl, combine the cooled quinoa, edamame, diced salmon, diced tuna, chopped kale, shredded red cabbage, and sliced red radish.
- 4
Add Dressings
Drizzle the poke dressing mix and Japanese dressing over the salad. Gently toss to combine all ingredients, ensuring the dressings coat everything evenly.
- 5
Serve
Spoon the poke salad mixture into individual cups or bowls and serve immediately, or chill in the refrigerator for 30 minutes before serving.