Time: 20 mins
Servings: 2
Ingredients:
- 43g Quinoa (uncooked)
- 4 Eggs
- 2g Cilantro (chopped)
- 5ml Lime Juice (to taste)
- 40g Arugula (packed)
- 170g Smoked Salmon (sliced)
Directions:
- Cook the quinoa according to the package directions and let cool.
- 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.
- Toss the quinoa with cilantro and lime juice. Divide the arugula, quinoa, smoked salmon, and eggs between bowls. Enjoy!
Notes!
More Flavour:
Season the quinoa with salt and pepper. Add sliced red onion, capers, or
avocado to the finished bowl.
Leftovers:
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
