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Chef’s RECIPE@ホーム

Vinegared Mackerel with Quinoa Salad

Raw Seafood (Sashimi)



Quick and easy feast salad with vinegared Mackerel and quinoa. Nutritious and flavorful!

Processed seafood used

Brio Brio Bakery & CaféNaoko Shiode

Owner chef of Bakery and Café in California. After moving to NY in 2013, transferred to California. While in US, she was fascinated by bread making and started to create her own style of breads using natural yeast. Her love of wine and California landscape brought her back to SoCal where she opened her shop - BrioBrio Bakery & cafe in 2020.

Serving 2
Cooking time
30 min
Total servings
Serving 2
Cooking time
30 min


Vinegared Mackerel
1 piece of filet
Cooked Quinoa
Boiled egg
1 (cut into wedges)
Baby spinach
Shredded cabbage
Add any vegetables you like
Balsamic vinegar
1 tbsp
Olive oil
2 tbsp
a pinch


  1. Cook quinoa referring to step 5.
  2. Lightly grill Mackerel in the frying pan.
  3. Flake Mackerel once it cools down. Mix Mackerel, vegetable and quinoa together with dressing.
  4. Arrange salad and boiled egg on the plate.
  5. <How to boil quinoa> Place 1 cup of quinoa and 3 cups of water and then bring it to boil. After water comes to boil, simmer for 20 minutes on low heat. Once all water evaporates and quinoa become translucent,  turn heat off and steam for 5 minutes. Sprinkle salt as needed.
  6. Cooked quinoa can be stored in refrigerator for 3 days. Also it can be packed in small portion and keep them in freezer for later.