Ingredients
Directions
- Cook the quinoa according to the package directions and let cool.
- Meanwhile, place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat, cover with a lid and let sit for 10 to 12 minutes. Transfer the eggs to an ice bath. Peel and slice the eggs when cool enough to handle.
- Toss the quinoa with cilantro and lime juice. Divide the arugula, quinoa, smoked salmon, and eggs between bowls. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to two days.
More Flavor: Season the quinoa with salt and pepper. Add sliced red onion, capers, or avocado to the finished bowl.
Nutrition
| Amount per serving | |
| Calories | 327 |
| Fat | 15g |
| Saturated | 4g |
| Trans | 0g |
| Polyunsaturated | 4g |
| Monounsaturated | 6g |
| Carbs | 15g |
| Fiber | 2g |
| Sugar | 1g |
| Protein | 32g |
| Cholesterol | 392mg |
| Sodium | 720mg |
| Potassium | 488mg |
| Vitamin A | 1160IU |
| Vitamin C | 4mg |
| Calcium | 108mg |
| Iron | 4mg |
| Vitamin D | 664IU |
| Vitamin E | 3mg |
| Vitamin K | 25μg |
| Thiamine | 0.1mg |
| Riboflavin | 0.6mg |
| Niacin | 4mg |
| Vitamin B6 | 0.5mg |
| Folate | 108μg |
| Vitamin B12 | 3.7μg |
| Phosphorous | 446mg |
| Magnesium | 79mg |
| Zinc | 2mg |
| Selenium | 60μg |
