Poke is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as a main course. This recipe is a vegetarian version. Feel free to add your favorite protein!
Ingredients:
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2 cups cooked quinoa
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2 cups assorted greens - we used kale and arugula
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1 red beet, trimmed and rinsed clean
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1 golden beet, trimmed and rinsed clean
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1 zucchini
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1 yellow squash
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1 cup tomatoes
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2 radishes, sliced thin
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1 carrot, grated
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Extra Virgin Olive oil
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Balsamic or red wine vinegar
Directions:
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Cut the beets in quarters and roast in an oiled pan at 450 degrees until they are soft in the center, about 45 minutes.
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During the last 15 minutes of roasting the beets, toss the diced zucchini, yellow squash, and tomatoes in a pan, top with olive oil spray and roast them in the oven.
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Pull all veggies out of the oven when tender and allow to cool for 10 minutes.
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Arrange the quinoa and greens as a base on the plate.
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Top the quinoa with the beets and other roasted veggies. Drizzle with olive oil spray and top with vinegar.
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Top everything with sliced radishes and grated carrots.
CHEF'S TIP:
This is a great dish to make using farmer's market ingredients or items from a summer garden. You can vary your assortment of veggies or allow everyone to make their own poke bowl. Serve it as a vegetarian or vegan salad or accompany it with grilled seafood.
