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Salmon + Quinoa Breakfast Bowl

  • Total Time: 20 minutes
  • Yield: 2 1x


Units Scale
  • 1/2 cup uncooked quinoa
  • 4 free-range eggs
  • 2 cup rocket leaves
  • 1 tbsp Huon dukkah
  • 200 g Huon Salmon, Gin and Keffir Lime cured salmon
  • 1/2 avocado
  • 2 tbsp extra virgin olive oil
  • 1 lime, juiced
  • 1 tsp salt


  1. 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.
  2. Boil eggs for 4 minutes until medium boiled. Place in cold water to cool and peel shell, and then roll in dukkah until coated.
  3. In each serving bowl, add 1 cup rocket, ½ cup quinoa, 2 eggs, ¼ avocado and Huon Gin and Keffir Lime cured salmon.
  4. 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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