Easy High Protein Smoked Salmon Quinoa Breakfast Bowls

Start your day with these creamy, protein-packed Smoked Salmon Quinoa Breakfast Bowls. After making them dozens of times, I’ve perfected the balance of flavors and textures. The creamy quinoa base is filled with tender smoked salmon, ripe avocado, and a perfectly poached egg. It’s like a warm hug on a cold winter morning. Speaking of winter, these bowls are perfect for cozy weekend breakfasts. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Authentic Nigerian Okra Soup with Shrimp and Turkey and Refreshing Blueberry Coconut Water Drink Recipe.

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.

• 1 cup quinoa
• 4 oz smoked salmon
• 2 ripe avocados
• 4 large eggs
• 2 tbsp fresh chives
• 2 tbsp fresh dill
• Salt
• Black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Optional: Greek yogurt
• Optional: Red onion
• Optional: Cucumber
• Optional: Capers
• Optional: Lemon wedges

How to Make Easy High Protein Smoked Salmon Quinoa Breakfast Bowls

1. Cook quinoa: Rinse 1 cup of quinoa. Combine with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Fluff with a fork and set aside.
2. Prepare smoked salmon: Chop 4 oz of smoked salmon into small pieces. Set aside.
3. Poach eggs: Fill a skillet with 1 inch of water and bring to a simmer. Crack 4 eggs into the water. Poach until whites are set but yolks are still runny, about 3-4 minutes. Remove with a slotted spoon.
4. Make quinoa base: In a blender, combine cooked quinoa, 1 tbsp olive oil, 1 tbsp lemon juice, salt, and pepper. Blend until smooth. Add water if needed to reach desired consistency.
5. Assemble breakfast bowls: Divide quinoa base among 4 bowls. Top with chopped smoked salmon, sliced avocado, poached eggs, and fresh herbs. Serve with optional toppings on the side.

Storing & Reheating Easy High Protein Smoked Salmon Quinoa Breakfast Bowls

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Quinoa base can be made up to 2 days ahead. Toppings should be added just before serving.

Freezing Easy High Protein Smoked Salmon Quinoa Breakfast Bowls

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a vegetarian version, omit smoked salmon and add more vegetables like spinach or bell peppers.
• Best substitution: Use canned salmon or trout instead of smoked salmon.
• Make-ahead: Quinoa base can be made up to 2 days ahead. Toppings should be added just before serving.
• Scaling: This recipe can easily be doubled or tripled for meal prep.
• Troubleshooting: If quinoa is too thick, add a little water or milk to reach desired consistency.

Easy High Protein Smoked Salmon Quinoa Breakfast Bowls

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

High protein

Ingredients

Main Ingredients

• 1 cup quinoa
• 4 oz smoked salmon
• 2 ripe avocados
• 4 large eggs
• 2 tbsp fresh chives
• 2 tbsp fresh dill

Seasonings

• Salt
• Black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice

Optional Toppings

• Greek yogurt
• Red onion
• Cucumber
• Capers
• Lemon wedges

Instructions

1. Cook quinoa: Rinse 1 cup of quinoa. Combine with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Fluff with a fork and set aside.
2. Prepare smoked salmon: Chop 4 oz of smoked salmon into small pieces. Set aside.
3. Poach eggs: Fill a skillet with 1 inch of water and bring to a simmer. Crack 4 eggs into the water. Poach until whites are set but yolks are still runny, about 3-4 minutes. Remove with a slotted spoon.
4. Make quinoa base: In a blender, combine cooked quinoa, 1 tbsp olive oil, 1 tbsp lemon juice, salt, and pepper. Blend until smooth. Add water if needed to reach desired consistency.
5. Assemble breakfast bowls: Divide quinoa base among 4 bowls. Top with chopped smoked salmon, sliced avocado, poached eggs, and fresh herbs. Serve with optional toppings on the side.

Notes

• Chef tip: For a vegetarian version, omit smoked salmon and add more vegetables like spinach or bell peppers.
• Best substitution: Use canned salmon or trout instead of smoked salmon.
• Make-ahead: Quinoa base can be made up to 2 days ahead. Toppings should be added just before serving.
• Scaling: This recipe can easily be doubled or tripled for meal prep.
• Troubleshooting: If quinoa is too thick, add a little water or milk to reach desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes.
• Make ahead: Quinoa base can be made up to 2 days ahead. Toppings should be added just before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 30g
• Fat: 25g
• Carbs: 35g
• Fiber: 5g
• Sugar: 4g
• Sodium: 700mg
• Cholesterol: 270mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy High Protein Smoked Salmon Quinoa Breakfast Bowls FAQs

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!