• 1/4 cup Quinoa (uncooked)
  • 4 Egg
  • 2 tbsps Cilantro (chopped)
  • 1 tsp Lime Juice (to taste)
  • 2 cups Arugula (packed)
  • 6 ozs Smoked Salmon (sliced)


  1. Cook the quinoa according to the package directions and let cool.
  2. 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.
  3. Toss the quinoa with cilantro and lime juice. Divide the arugula, quinoa, smoked salmon, and eggs between bowls. Enjoy!


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.


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
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