Poke is a Hawaiian raw fish salad. A real treat!
Rince off the quinoa and cover with chicken stock.
Microwave for 6 minutes, rince and set aside.
Melt 1 tbsp First Choice Butter with 1 tbsp cake flour and mix well.
Add milk, mix and place in the microwave for 6 minutes, stirring every 2 minutes.
Add cheese, salt & pepper. Mix & set aside.
Place a medium sized pot on the stove, halfway full with boiling water, on medium heat.
Add 2 tbsp vinegar. Water must not boil, just simmer.
Break the eggs into saucers or small bowls for easy poaching.
Stir the water to create a current to shape the egg and slide the first egg right in the middle. For a soft egg set your timer on 4 minutes.
When the egg white starts to set, stir the pot again and add another egg.
After 4 minutes remove each egg with a spoon and strain off the excess water. Set aside.
Use 4 large bowls. Place a layer of quinoa in each bowl.
In sections, place the spinach, carrot, peas, avocado, coriander and salmon, on top of the quinoa.
Place an egg in the middle of each bowl and top with sauce.
Sprinkle with sesame seeds and serve with some lemon and soya sauce.
Serving Size large