Easy High Protein Smoked Salmon Quinoa Breakfast Bowls
Start your day with these high protein smoked salmon quinoa breakfast bowls. After making this for my family dozens of times, I discovered the trick to keeping the quinoa creamy is to rinse it first. The crispy salmon and fresh veggies make this a satisfying and delicious meal. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Cucumber Sweet Pepper Salad and Easy Summer Peach Chia Pudding with Almonds.
Why This Easy High Protein Smoked Salmon Quinoa Breakfast Bowls Is Pure Comfort
- High in protein to keep you full
- Creamy quinoa with a satisfying texture
- Crispy salmon and fresh veggies for a delicious meal
- Easy to meal prep for busy mornings
What You'll Need for Easy High Protein Smoked Salmon Quinoa Breakfast Bowls
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Quinoa
- Smoked salmon
- Avocado
- Cherry tomatoes
- Eggs
- Salt
- Pepper
- Garlic powder
- Onion powder
- Olive oil
- Optional: Chopped fresh dill
- Optional: Lemon wedges
- Optional: Hot sauce
đź“ť Ingredient Notes
- Quinoa: Rinsing quinoa before cooking helps remove any bitter taste.
đź›’ Tools & Equipment I Recommend
- Quinoa Cooker — Ensures perfectly cooked quinoa every time. → See on Amazon
- Non-stick Skillet — Prevents salmon from sticking and ensures even cooking. → See on Amazon
How to Make Easy High Protein Smoked Salmon Quinoa Breakfast Bowls
- Cook Quinoa: Rinse quinoa under cold water. Combine quinoa, water, and a pinch of salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
- Cook Salmon: Season salmon with salt, pepper, garlic powder, and onion powder. Heat olive oil in a non-stick skillet over medium heat. Add salmon and cook for 4-5 minutes on each side until crispy. Remove from heat and set aside.
- Assemble Breakfast Bowls: Divide cooked quinoa among bowls. Top with crispy salmon, sliced avocado, halved cherry tomatoes, and a poached egg. Add any optional toppings and serve.
Cook's Tips for Perfect Easy High Protein Smoked Salmon Quinoa Breakfast Bowls
- Common mistake and fix: Overcooking quinoa can make it mushy. To prevent this, set a timer and check the quinoa after 15 minutes. If it's still crunchy, add a few more minutes of cooking time.
- Pro tip: For perfectly poached eggs, crack eggs into individual ramekins and slide them into simmering water. Cook for 3-4 minutes until the whites are set but the yolks are still runny.
- Pro tip: To make meal prep easier, cook quinoa and salmon in advance and store them separately in the fridge. Assemble the bowls just before serving.
Storing & Reheating Easy High Protein Smoked Salmon Quinoa Breakfast Bowls
Short-Term Storage
Store in an airtight container in the fridge. Store leftover quinoa and salmon separately in the fridge for up to 3 days. Make-ahead tip: Quinoa and salmon can be made ahead of time. Assemble the bowls just before serving.
Freezing Easy High Protein Smoked Salmon Quinoa Breakfast Bowls
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Reheat quinoa and salmon in the oven at 350°F (180°C) for 5-7 minutes. Eggs should be reheated separately in a skillet over medium heat. Microwave: Reheat quinoa and salmon in the microwave for 1-2 minutes. Eggs should be reheated separately in a skillet over medium heat.
Recipe Notes
- Chef tip: For a spicy kick, add hot sauce or chili flakes to your breakfast bowl.
- Best substitution: If you don't have quinoa, you can substitute it with cooked brown rice or farro.
- Make-ahead: Cook quinoa and salmon in advance and store them separately in the fridge. Assemble the bowls just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your salmon is sticking to the pan, try using a bit more oil or cooking it in a non-stick skillet.
Want to level up this recipe?
High-quality non-stick skillet — Ensures even cooking and easy cleanup. → Check price on Amazon
Easy High Protein Smoked Salmon Quinoa Breakfast Bowls
Ingredients
Main Ingredients
- Quinoa
- Smoked salmon
- Avocado
- Cherry tomatoes
- Eggs
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
- Olive oil
Optional Toppings
- Chopped fresh dill
- Lemon wedges
- Hot sauce
Instructions
- Cook Quinoa: Rinse quinoa under cold water. Combine quinoa, water, and a pinch of salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
- Cook Salmon: Season salmon with salt, pepper, garlic powder, and onion powder. Heat olive oil in a non-stick skillet over medium heat. Add salmon and cook for 4-5 minutes on each side until crispy. Remove from heat and set aside.
- Assemble Breakfast Bowls: Divide cooked quinoa among bowls. Top with crispy salmon, sliced avocado, halved cherry tomatoes, and a poached egg. Add any optional toppings and serve.
Notes
- Chef tip: For a spicy kick, add hot sauce or chili flakes to your breakfast bowl.
- Best substitution: If you don't have quinoa, you can substitute it with cooked brown rice or farro.
- Make-ahead: Cook quinoa and salmon in advance and store them separately in the fridge. Assemble the bowls just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your salmon is sticking to the pan, try using a bit more oil or cooking it in a non-stick skillet.
Storage
- Fridge: Store leftover quinoa and salmon separately in the fridge for up to 3 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: Reheat quinoa and salmon in the oven at 350°F (180°C) for 5-7 minutes. Eggs should be reheated separately in a skillet over medium heat.
- Microwave reheat: Reheat quinoa and salmon in the microwave for 1-2 minutes. Eggs should be reheated separately in a skillet over medium heat.
- Make ahead: Quinoa and salmon can be made ahead of time. Assemble the bowls just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbs: 35g
- Fiber: 5g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 185mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy High Protein Smoked Salmon Quinoa Breakfast Bowls FAQs
Yes, you can cook the quinoa and salmon in advance and store them separately in the fridge. Assemble the bowls just before serving.
Overcooking quinoa can make it mushy. To prevent this, set a timer and check the quinoa after 15 minutes. If it's still crunchy, add a few more minutes of cooking time.
Yes, you can use canned salmon for this recipe. Drain it well and flake it with a fork before using. It won't be as crispy as fresh salmon, but it will still be delicious.
To make these breakfast bowls lighter, you can use less quinoa and more vegetables. You can also use less salmon or omit it altogether.
It's not recommended to freeze these breakfast bowls as the quinoa and vegetables can become watery and mushy when thawed.
A Warm Final Note
I can’t wait for you to try Easy High Protein Smoked Salmon Quinoa Breakfast Bowls and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
