Ingredients:

  • 1 cup (185g) uncooked quinoa, rinsed
  • 2 cups (473ml) water
  • 2 cups (60g) fresh baby spinach
  • 1/4 tsp (1.5g) sea salt
  • 6 oz (170g) smoked salmon
  • 2 large eggs
  • 1 medium avocado
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15g) capers, drained
  • 1 tbsp (3g) fresh chives, finely chopped
  • 1/2 tsp (2.5g) cracked black pepper

Instructions:

  1. Combine rinsed quinoa and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  2. Remove quinoa from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in sea salt.
  3. Bring a pot of water to a rolling boil. Gently lower eggs into the water and boil for exactly 6 minutes and 30 seconds.
  4. Immediately transfer eggs to an ice bath for 3 minutes to stop the cooking process. Peel and halve lengthwise.
  5. Divide fresh spinach between two bowls. Scoop warm quinoa over the greens to slightly wilt them.
  6. Arrange smoked salmon ribbons and avocado slices on top of the quinoa. Place halved jammy eggs in the center.
  7. Drizzle with extra virgin olive oil and lemon juice. Garnish with capers, chopped chives, and cracked black pepper.