Easy High Protein Smoked Salmon Quinoa Breakfast Bowls
Start your day with these high protein smoked salmon quinoa breakfast bowls. After making this many times, I’ve discovered the trick to perfectly creamy quinoa. Plus, it’s ready in just 20 minutes. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Peach Cobbler Cheesecake Bars Recipe for Summer Dessert and Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes.
Why This Easy High Protein Smoked Salmon Quinoa Breakfast Bowls Is Pure Comfort
- Creamy quinoa with a satisfying texture
- Crispy smoked salmon for a delicious flavor
- Fresh avocado and cherry tomatoes for a refreshing touch
- Better than takeout and ready in just 20 minutes
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
- 2 cups water
- 4 oz smoked salmon
- 1 avocado
- 1 cup cherry tomatoes
- 2 green onions
- 2 tbsp cream cheese
- 2 tbsp milk
- Salt and pepper to taste
- Salt and pepper
- Cream cheese and milk for creamy quinoa
- Optional: Lemon wedges
- Optional: Fresh dill
- Optional: Red onion
📝 Ingredient Notes
- Quinoa: Rinse quinoa before cooking to remove bitter taste.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks quinoa in just 1 minute, no soggy texture → See on Amazon
- Non-stick skillet — Evenly cooks salmon without sticking → See on Amazon
How to Make Easy High Protein Smoked Salmon Quinoa Breakfast Bowls
- Cook quinoa: Rinse quinoa, then combine with water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Cook salmon: Heat a non-stick skillet over medium heat. Add salmon, cook for 2-3 minutes on each side until crispy.
- Prepare toppings: Dice avocado and cherry tomatoes, slice green onions.
- Make creamy quinoa: In a bowl, mix cooked quinoa with cream cheese and milk until creamy. Season with salt and pepper.
- Assemble bowls: Divide creamy quinoa and crispy salmon between two bowls. Top with avocado, cherry tomatoes, green onions, and any optional toppings.
Cook's Tips for Perfect Easy High Protein Smoked Salmon Quinoa Breakfast Bowls
- Common mistake and fix: Don't overcook quinoa to prevent it from becoming mushy. If it's too hard, add more water and cook longer.
- Pro tip: For extra protein, add a fried egg or some Greek yogurt to your breakfast bowl.
- Pro tip: Make a big batch of quinoa and store it in the fridge for easy breakfast prep during the week.
Storing & Reheating Easy High Protein Smoked Salmon Quinoa Breakfast Bowls
Short-Term Storage
Store in an airtight container in the fridge. Store leftover quinoa in the fridge for up to 5 days. Make-ahead tip: Quinoa can be made ahead and stored in the fridge.
Freezing Easy High Protein Smoked Salmon Quinoa Breakfast Bowls
Not recommended for quinoa or salmon.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For extra flavor, try adding a squeeze of lemon or some fresh dill to your breakfast bowl.
- Best substitution: You can substitute the smoked salmon for any other cooked protein like bacon, ham, or tofu.
- Make-ahead: Quinoa can be made ahead and stored in the fridge for up to 5 days. Assemble the bowls just before serving.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your quinoa is too hard, add more water and cook longer. If it's too mushy, drain excess water and let it sit to firm up.
Want to level up this recipe?
High-quality non-stick skillet — Evenly cooks salmon without hot spots or sticking, pays for itself vs takeout → Check price on Amazon
Easy High Protein Smoked Salmon Quinoa Breakfast Bowls
Ingredients
Main Ingredients
- 1 cup quinoa
- 2 cups water
- 4 oz smoked salmon
- 1 avocado
- 1 cup cherry tomatoes
- 2 green onions
- 2 tbsp cream cheese
- 2 tbsp milk
- Salt and pepper to taste
Seasonings
- Salt and pepper
- Cream cheese and milk for creamy quinoa
Optional Toppings
- Lemon wedges
- Fresh dill
- Red onion
Instructions
- Cook quinoa: Rinse quinoa, then combine with water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Cook salmon: Heat a non-stick skillet over medium heat. Add salmon, cook for 2-3 minutes on each side until crispy.
- Prepare toppings: Dice avocado and cherry tomatoes, slice green onions.
- Make creamy quinoa: In a bowl, mix cooked quinoa with cream cheese and milk until creamy. Season with salt and pepper.
- Assemble bowls: Divide creamy quinoa and crispy salmon between two bowls. Top with avocado, cherry tomatoes, green onions, and any optional toppings.
Notes
- Chef tip: For extra flavor, try adding a squeeze of lemon or some fresh dill to your breakfast bowl.
- Best substitution: You can substitute the smoked salmon for any other cooked protein like bacon, ham, or tofu.
- Make-ahead: Quinoa can be made ahead and stored in the fridge for up to 5 days. Assemble the bowls just before serving.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your quinoa is too hard, add more water and cook longer. If it's too mushy, drain excess water and let it sit to firm up.
Storage
- Fridge: Store leftover quinoa in the fridge for up to 5 days.
- Freezer: Not recommended for quinoa or salmon.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Quinoa can be made ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 30g
- Fat: 22g
- Carbs: 35g
- Fiber: 5g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 50mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy High Protein Smoked Salmon Quinoa Breakfast Bowls FAQs
Yes, quinoa can be made ahead and stored in the fridge for up to 5 days. Assemble the bowls just before serving.
Quinoa can become mushy if it's overcooked or not drained properly. To prevent this, cook quinoa according to package instructions and drain excess water if needed.
Yes, you can use canned salmon for this recipe. Drain excess water and flake the salmon before adding it to the bowls.
Yes, this recipe is naturally gluten-free. Quinoa is a gluten-free grain and the other ingredients are also gluten-free.
No, this recipe is not suitable for the air fryer. The quinoa and salmon need to be cooked on the stovetop.
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!
