Salmon + Quinoa Breakfast Bowl
Make your breakfasts count with this delicious salmon quinoa breakfast bowl. With healthy fats, fibre and stack loads of antioxidants, with this healthy breakfast option, you'll stay fuller and energised for longer.
Salmon is my favourite food and using a sustainable salmon is so important to me. That is why I've teamed up with the amazing family behind Huon Salmon to create this recipe. Enjoy!
Salmon + Quinoa Breakfast Bowl Recipe
Time 20 minutes | Serves 2
- 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
- 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.
- Boil eggs for 4 minutes until medium boiled. Place in cold water to cool and peel shell, and then roll in dukkah until coated.
- In each serving bowl, add 1 cup rocket, ½ cup quinoa, 2 eggs, ¼ avocado and Huon Gin and Keffir Lime cured salmon.
- 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.
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