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Quinoa Eggs Breakfast Bowl

Quinoa Eggs Breakfast Bowl By Arie-Elle of Nourish & Inspire Me What you need: 2 free range, organic/biodynamic eggs 3/4 cup cooked quinoa 2 tsp chopped dill 1-2 tablespoons go...

Quinoa Eggs Breakfast Bowl

Quinoa Eggs Breakfast Bowl By Arie-Elle of Nourish & Inspire Me

What you need:

  • 2 free range, organic/biodynamic eggs
  • 3/4 cup cooked quinoa
  • 2 tsp chopped dill
  • 1-2 tablespoons goats cheese
  • 1 cup baby spinach
  • 25 g cold smoked salmon
  • half an avocado (optional)
  • lemon wedge
  • Coconut oil for cooking
  • pinch sea salt

What to do:

1. Cook quinoa: 1/2 cup quinoa soaked over night. Strain and add 1 cup water and strained quinoa into a pot and bring to the boil, then down to a simmer. Cook for 10 mins or until all the water has absorbed. TIP: I like to cook a big batch of quinoa to use over the week. that way all you have to do is heat it and add dill and goats cheese. Add Dill, sea salt and crumbled goats cheese to cooked quinoa and stir well. Set aside.

2. Cook eggs: pour water into a small pot until filled 3/4 of the way to the top. Bring to the boil and carefully spoon in 2 eggs and cook for 5 mins. (Meanwhile cook spinach as below). Once eggs are cooked then transfer to a bowl with cold water. Peel shells off eggs ready to serve

3. Cook Spinach in a pan heat coconut oil on medium heat and add spinach with a pinch of sea salt until wilted (about 3-4 minutes)

4. In your serving bowl assemble quinoa, salmon, cooked spinach, avocado and eggs on top of quinoa. Garnish with dill and a lemon wedge. Season to taste. ENJOY!