Protein-Packed Japanese Breakfast Bowl

Allergens

Soy (in soy sauce)

Ingredients

• 1/2 cup cooked quinoa
• 1/2 cup shelled edamame, blanched
• 1/2 ripe avocado, sliced
• 3 oz smoked salmon, flaked
• 1/4 cup mixed baby greens (e.g., arugula, spinach, watercress)
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon black sesame seeds
• 1/2 teaspoon rice vinegar
• 1/2 teaspoon soy sauce
• Pinch of salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked quinoa, blanched edamame, sliced avocado, flaked smoked salmon, and mixed baby greens.
2. In a small bowl, whisk together rice vinegar, soy sauce, salt, and pepper. Drizzle over the salad and toss to combine.
3. Sprinkle the salad with toasted sesame seeds and black sesame seeds for added texture and flavor. Serve immediately.

Chef’s Insight

To make this breakfast even more energizing, try adding a green smoothie on the side.

Notes

This recipe is suitable for those following a high-protein diet and is gluten-free.