This is actually one of our favorite meals to have for breakfast! 🌈

I first started to include fish in my breakfast when I was based in Russia working as a corporate flight attendant. At the time, I loved eating thin pancakes (Blini’s) with smoked salmon and buckwheat porridge.

That would help sustain me for quite a while and my day was always better when I started off with a good source of energy, especially with a physically demanding role.

The absolute best part of that job for me was trying new foods native or popular in the countries that I visited.

Let us know what you think of this recipe in the comments below!

Smoked Salmon, Quinoa and Rocket Salad

Serves 2

Prep time: 10mins

Cool time: 15mins

1 cup quinoa

2 cups of water

Bring the water to the boil in a small pot, add quinoa and lower heat. Simmer for 15-20mins until light and fluffy.

1/2 cup cooked chickpeas

1/2 cup cooked chopped beetroot

1/2 cup cherry tomatoes

1 bulb spring onion. Greens only

2 cups washed rocket leaves

Handful of fresh Basil

2 slices of smoked salmon (teared into thin strips)

For the dressing

1 tsp Dijon mustard

2 tbsp. pomegranate vinegar

2 tbsp. Extra virgin olive oil

Add all ingredients to a mason jar and shake well. Pour over salad after assembling.

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