Middle Eastern Brunch Quinoa Bowl with Poached Eggs and Smoked Salmon

Allergens

Egg, Fish

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 4 large eggs
• 8 oz smoked salmon, sliced
• 1/4 cup lemon
• herb dressing (recipe below)
• 2 cups mixed greens
• 1 avocado, sliced
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. a. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and cook for 12 15 minutes until quinoa is cooked and fluffy. Remove from heat and let sit covered for 5 minutes. b. Meanwhile, prepare lemon herb dressing by combining 1/3 cup freshly squeezed lemon juice, 2 cloves minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon paprika, salt and pepper to taste in a small bowl. Slowly whisk in 1/2 cup extra virgin olive oil until well combined. c. Fill a shallow saucepan with water and bring to a gentle simmer. Crack each egg into a separate ramekin or small dish. Once water is simmering, carefully slip each egg into the water and cook for 3 4 minutes until yolks are set but still soft. Remove with a slotted spoon and let drain on paper towels. d. In a large bowl, combine cooked quinoa, mixed greens, sliced avocado, smoked salmon, lemon herb dressing, chopped fresh dill, and chopped parsley. Season with salt and pepper to taste. Divide mixture evenly among 4 bowls. Top each with a poached egg.

Chef’s Insight

This dish is not only delicious but also packed with protein and healthy fats to keep you feeling energized and satisfied throughout the day.

Notes

This dish is gluten-free, dairy-free, and can be made vegetarian or vegan with simple substitutions.