Smoked Salmon, Dill & Avocado Quinoa Bowl
Breakfast · International · Ready in 16 min · Serves 2
Cold smoked salmon and avocado over lemony quinoa with cucumber, tomato and plenty of dill. 660 calories, one saucepan, sixteen minutes.
Per serving
- Calories
- 660
- Protein
- 32 g
- Carbs
- 61 g
- Fat
- 32 g
- Fibre
- 11 g
Vitamins and minerals, % of a day’s needs
- Iron31%
- Vitamin D86%
- B12136%
- Zinc31%
- Magnesium49%
- Omega-3111%
- Calcium10%
- Potassium38%
- Vitamin C24%
- Riboflavin42%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 150 g Quinoa
- 200 g Smoked salmon
- 140 g Avocado
- 120 g Cucumber
- 120 g Cherry tomatoes
- 25 ml Olive oil
- 25 ml Lemon juice
- 15 g Fresh dill
- 0.5 tsp Black pepper
Method
- 1
Rinse the 150g of quinoa, put it in a saucepan with 350ml of water, bring it to a boil, then cover and simmer for 12 minutes until the grains have uncurled and the water has gone.
- 2
While the quinoa cooks, tear the 200g of smoked salmon into wide ribbons, slice the 140g of avocado and the 120g of cucumber, halve the 120g of cherry tomatoes and chop the 15g of fresh dill.
- 3
Fork the quinoa through, then stir in the 25ml of lemon juice, the 25ml of olive oil and a half teaspoon of black pepper while it is still warm. Leave it to cool for 2 minutes so it does not warm the salmon.
- 4
Divide the quinoa between 2 bowls and lay the salmon ribbons, avocado, cucumber and tomatoes over the top.
- 5
Scatter the chopped dill across both bowls and serve while the quinoa still has a little warmth in it.
