Quinoa Poké Bowl

1- In advance, cut the salmon into small cubes and dip in 2 tablespoons of soy sauce (sweet soy sauce is slightly better). Freeze for a minimum of 48 hours. To reduce the risk of anisakis.

2- Wash the quinoa in a colander and boil for 15/20 minutes. Let it cool on a plate (it can be kept for several days in the refrigerator).

3- Remove the salmon from the freezer a few hours before consumption. Cut the ripe avocado and add it to the salmon and quinoa. Add salt to taste. In summer I like to add pieces of mango, it adds freshness.