200g Huon Salmon, Gin and Keffir Lime cured salmon
2 tbsp extra virgin olive oil
1 lime, juiced
1 tsp salt
Rinse ½ cup of quinoa under water to remove bitter flavour then add to a saucepan with 1 cup of water and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed about 15 minutes. Fluff with a fork.
Boil eggs for 4 minutes until medium boiled. Place in cold water to cool and peel shell, and then roll in dukkah until coated.
In each serving bowl, add 1 cup rocket, ½ cup quinoa, 2 eggs, ¼ avocado and Huon Gin and Keffir Lime cured salmon.
Finish by dressing with a drizzle of olive oil, juice of lime (or lemon) and a pinch of salt.
Alternatively, use pre-cooked quinoa and simply heat and add.
Don’t love quinoa? Use brown rice instead.
Boil eggs at the beginning of the week to use in your breakfast – or simply sprinkle dukkah on your fried or scrambled eggs.
Prep Time:5 mins
Cook Time:15 mins
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