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Salmon + Quinoa Breakfast Bowl

5 min
15 min
2 Servings


  • 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


  • 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.



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.