This is one of the more unusual recipes on my blog, but I was excited to try it ever since I first spotted it on The Way the Cookie Crumbles. A while back that blog featured something she called sushi bowls. I love sushi so I’ve been wanting to try that recipe, but just haven’t gotten around to it. She wrote that this recipe reminded her of the sushi bowls and since we love quinoa, I was all for it!
Since it reminded her of the sushi, I decided to add a little diced avocado and a drizzle of soy sauce to each serving. If you close your eyes, you COULD imagine that you were eating a Philadelphia roll or something! Her recipe called for feta cheese but I’m a goat cheese nut so I used that and it was great! My husband couldn’t rave enough about this dish. Perfect for a hot day. While different, this recipe is definitely a winner!
1 cup quinoa (I used red, regular would work fine), rinsed
1 cup water
1 cup chicken broth (low-sodium)
1/4 tsp salt
1 lemon, juice and zest
8 oz salmon, cooked, chopped small
1 tbsp extra-virgin olive oil
1/2 cucumber, quartered and diced
1/2 cup goat cheese crumbles
1 tbsp chopped fresh dill
soy sauce to drizzle over (I used Tabasco brand)
1 avocado, diced for serving
In a medium saucepan, bring the water and chicken broth to a boil. Add the quinoa and lemon juice/zest. Lower the heat and cover, cooking for 15 minutes. Turn off the heat and allow to sit, covered another 15 minutes or until all the liquid has been absorbed. Add the remaining ingredients (except for the soy sauce and avocado) and mix well . Taste and adjust seasonings as desired. Cover and place in the refrigerator a few hours or overnight to let the flavors blend. When serving, drizzle soy sauce and add diced avocado to each serving.