Gluten-Free Chilean Seafood and Quinoa Breakfast Bowl: A Vibrant Start to Your Day!

Allergens

Shellfish (shrimp) - Fish (salmon)

Ingredients

• 1 cup uncooked quinoa (gluten
• free)
• 2 cups water
• 1 lb fresh or frozen shrimp, peeled and deveined
• 8 oz smoked salmon
• 1 ripe avocado, sliced
• 1 small red onion, thinly sliced
• 1 medium tomato, diced
• 2 tbsp chopped fresh cilantro
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the water to a boil. Add quinoa, cover, and reduce heat to low. Cook for 15 minutes or until all water is absorbed and quinoa is tender. Fluff with a fork and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté shrimp for 3 4 minutes per side or until pink and cooked through. Season with salt and pepper, to taste. Remove from heat and set aside.
3. Assemble the bowls by dividing the cooked quinoa among six serving dishes. Top each bowl with sautéed shrimp, smoked salmon, avocado slices, red onion, diced tomato, and a sprinkle of chopped cilantro.
4. Drizzle lime juice over each bowl before serving.

Chef’s Insight

To enhance the flavors, you can add a pinch of smoked paprika or ground cumin to the quinoa while it's cooking.

Notes

Feel free to customize this recipe with your favorite seafood or vegetables.