Pineapple poké bowl with raspberry and tarragon dressing
- Total time
- 40 minutes
- Calories
- 862
- Portions
- 4
What did we actually do in the time before poké bowls? We probably ate in a less colourful manner. That is why we are so happy that such exciting ideas exist as this pineapple poké bowl with raspberry and tarragon dressing. You simply cannot eat in a more colourful way! The healthy teamwork of quinoa, raspberries, soybeans, pineapple and salmon is a success even for lunch. Hunger and boredom don’t get a look in with this!
Directions
-
- Rinse the quinoa, drain it, cover with salted water and cook for 12 minutes. Then allow it to swell for 5 minutes. Season with 4 tbsp of lemon juice and salt.
- For the dressing, peel the ginger and grate it finely. Use your fingers to squeeze out the juice. Peel the garlic and cut it into slices. Deseed the chillies and chop them. Chop the tarragon. Whisk the chopped chillies, half of the garlic, the chopped tarragon, the honey, 4 tbsp of lemon juice and the raspberries with the avocado oil and vinegar. Season with salt and pepper.
- Boil the edamame beans in salted water for 3 minutes and sprinkle with sea salt. Mix the red cabbage with 2 tbsp of the marinade.
- Peel the pineapple, remove the core and cut the flesh into slices. Briefly roast pineapple with the rest of the garlic in a griddle pan. Cut the pineapple into pieces.
- Cut the salmon fillet into fine strips and marinate with some dressing.
- Distribute the quinoa into the bowls. Arrange the red cabbage, salmon, edamame beans and grilled pineapple on top, sprinkle the rest of the dressing over this and garnish with tarragon.
Do not miss out!
Your Dole Team
Ingredients
200 g red quinoa
A pinch of salt
8 tbsp lemon juice
60 g ginger
3 cloves of garlic
1½ chillies
1 bunch of tarragon
1½ tbsp honey
150 g raspberries
6 tbsp avocado oil
6 tbsp cider vinegar
A pinch of pepper
200 g soybeans (edamame)
A pinch of sea salt
500 g red cabbage, cut into fine strips
½ pineapple
600 g very fresh salmon fillet
Also:
A griddle pan
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | 615 |
| Calories | 862 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (40 g) | 54% |
| Saturated Fat (8 g) | 32% |
| Sodium (72 mg) | 13% |
| Total Carbohydrate (64 g) | 20% |
| Dietary Fiber (14 g) | 47% |
| Total Sugars (32 g) | |
| Protein (48 g) | |
| Calcium | 18% |
| Iron | 34% |
| Potassium (1590 mg) | 80% |
| Vitamin C | 122% |
| Vitamin D | 120% |