Mediterranean Brunch Power Bowl

Allergens

Fish (Salmon)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 4 oz smoked salmon
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup baby spinach
• 1/2 cucumber, diced
• 1 cup kale, chopped
• 1/4 cup Kalamata olives, pitted
• 1/2 lemon, juiced
• 1 tbsp extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until cooked. Let it cool slightly.
2. In a large bowl, mix together the cooked quinoa, salmon, cherry tomatoes, avocado, spinach, cucumber, kale, and olives.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the salad and toss to combine.
4. Serve immediately, garnished with additional cherry tomatoes or avocado slices if desired.

Chef’s Insight

To enhance the nutritional value and flavor of this dish, use smoked salmon that has been cold-smoked to retain its natural nutrients.

Notes

Feel free to add additional protein or healthy fats to this dish by incorporating nuts, seeds, or even a hard-boiled egg.