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Quinoa Breakfast Bowl
10 min
Total
346 Kcal
27 g protein
27 g carbs
15 g fat
Ingredients for
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serving
93
g
Quinoa, cooked
0.5
x cup (185g)
50
g
Egg, whole, raw, fresh
1
x large (50g)
85
g
Fish, salmon, chinook, smoked
1
x oz (85g)
30
g
Avocados, raw, California
1
x NLEA serving (30g)
6
g
Onions, spring or scallions ..
1
x tbsp chopped (6g)
0
g
Salt, table
1
x dash (0.4g)
2
g
Spices, pepper, black
1
x tsp (2.1g)
30
g
Lemon juice, raw
1
x fl oz (30.5g)
224
g
Water
1
x 1 cup (224g)
1
g
Vinegar, cider
Instructions
Prepare the poached egg by heating water in a non stick pan mixed with vinegar and salt. When the water starts boiling, lower the heat and crack an egg in the simmering water. Let the egg cook and set to desired consistency and remove to a plate.
Peel and cut the avocado in small pieces and slice the smoked salmon for the final arrangement.
Take a serving dish and place a layer of cooked quinoa on it, topped with poached egg. Arrange chopped avocado and smocked salmon evenly on the side.
Drizzle lemon juice on it and sprinkle with salt, pepper and scallions.