Ingredients
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
Instructions
- 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.
Notes
- 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