Smoked Salmon Breakfast Bowl with Dill-Lemon Quinoa and Avocado
15min
20min
5
320
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Chef's Note
For a make-ahead option, prepare the quinoa and chop all vegetables the night before. Store separately in the refrigerator, then assemble in the morning for a quick, nutritious breakfast. The quinoa can be served warm or cold depending on preference.
Tags
Ingredients
1 cup quinoa
2 cups water
1 whole lemon
1/4 cup fresh dill
10 oz smoked salmon
2 medium avocados
1 medium English cucumber
1 cup cherry tomatoes
1/4 cup red onion
3 tbsp capers
2 tbsp olive oil
1/2 cup Greek yogurt
Instructions
- 1
Rinse 1 cup quinoa in a fine-mesh strainer under cold water for 30 seconds.
- 2
In a medium saucepan, combine the rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil over high heat.
- 3
Once boiling, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is tender.
- 4
While quinoa cooks, zest the lemon and set aside. Then juice half the lemon to yield about 1 tablespoon of juice.
- 5
Finely chop 1/4 cup fresh dill, reserving some for garnish.
- 6
Dice 2 medium avocados into 1/2-inch cubes.
- 7
Slice 1 medium English cucumber into thin half-moons.
- 8
Halve 1 cup cherry tomatoes.
- 9
Thinly slice 1/4 cup red onion.
- 10
When quinoa is done, fluff with a fork and transfer to a large bowl. Let cool for 5 minutes.
- 11
Add lemon zest, 1 tablespoon lemon juice, 2 tablespoons olive oil, and most of the chopped dill to the quinoa. Stir to combine.
- 12
To assemble each bowl: place about 1/2 cup of the dill-lemon quinoa as the base.
- 13
Top each bowl with 2 oz smoked salmon, torn into pieces.
- 14
Arrange cucumber slices, cherry tomatoes, diced avocado, and red onion around the bowl.
- 15
Sprinkle 1/2 tablespoon capers over each bowl.
- 16
Add a dollop (about 1 1/2 tablespoons) of Greek yogurt to each bowl.
- 17
Garnish with remaining dill and serve with lemon wedges from the remaining half lemon.
Nutrition Information (per serving)
320
15g
32g
16g
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