| 6 | 20 | 391 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 18 min | 7 |
| 1 cup | Quinoa, uncooked |
| 14 large | Egg |
| 1/2 cup | Cilantro (coriander) (chopped) |
| 1 tbsp | Lime juice (fresh) (to taste) |
| 10 1/2 cup | Arugula (packed) |
| 908 gm | Salmon, smoked (sliced) |
Cook the quinoa according to the package directions and let it cool.
Meanwhile, place the eggs in a saucepan and cover them 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!
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.
| Grain | 1.2 |
| Meat | 1.7 |
| Meat Alternative | 1.1 |
| Vegetables | 1.6 |
