Name: Salmon + Quinoa Breakfast Bowl
Cook time: 20 min
Yield: 2
Ingredients: ½ cup uncooked quinoa; 4 free-range eggs; 2 cups rocket leaves; Huon dukkah; 200g Huon Salmon, Gin and Keffir Lime cured salmon; ½ avocado; 2 tablespoons extra virgin olive oil; Juice from 1 lime; 1 teaspoon of salt

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Salmon + Quinoa Breakfast Bowl

5 min

15 min

2 Servings

Ingredients:

½ cup uncooked quinoa
4 free-range eggs
2 cups rocket leaves
Huon dukkah
200g Huon Salmon, Gin and Keffir Lime cured salmon
½ avocado
2 tablespoons extra virgin olive oil
Juice from 1 lime
1 teaspoon of salt

Instructions:

1.Rinse ½ cup of quinoa under water to remove bitter flavour then add to a saucepan with 1 cup of water and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed about 15 minutes. Fluff with a fork.
2.Boil eggs for 4 minutes until medium boiled. Place in cold water to cool and peel shell, and then roll in dukkah until coated.
3.In each serving bowl, add 1 cup rocket, ½ cup quinoa, 2 eggs, ¼ avocado and Huon Gin and Keffir Lime cured salmon.
4.Finish by dressing with a drizzle of olive oil, juice of lime (or lemon) and a pinch of salt.

Notes:

Tips

Alternatively, use pre-cooked quinoa and simply heat and add.

Don’t love quinoa? Use brown rice instead.

Boil eggs at the beginning of the week to use in your breakfast – or simply sprinkle dukkah on your fried or scrambled eggs.

Salmon + Quinoa Breakfast Bowl

Ingredients:

Instructions:

Notes:

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