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
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.