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Smoked Salmon & Quinoa Breakfast Bowl

Time: 20 mins
Servings: 2


  • 43g Quinoa (uncooked)
  • 4 Eggs
  • 2g Cilantro (chopped)
  • 5ml Lime Juice (to taste)
  • 40g Arugula (packed)
  • 170g Smoked Salmon (sliced)


  1. Cook the quinoa according to the package directions and let cool.
  2. Meanwhile, place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat, cover with a lid and let sit for 10 to 12 minutes. Transfer the eggs to an ice bath. Peel and slice the eggs when cool enough to handle.
  3. Toss the quinoa with cilantro and lime juice. Divide the arugula, quinoa, smoked salmon, and eggs between bowls. Enjoy!


More Flavour:
Season the quinoa with salt and pepper. Add sliced red onion, capers, or
avocado to the finished bowl.

Refrigerate in an airtight container for up to two days.

Nutritional Info:
Amount per serving
Calories – 327
Fat – 15g
Carbs – 15g
Fiber – 2g
Sugar – 1g
Protein – 32g

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