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Fresh Anti-Inflammatory Mothers Day Brunch Bowl with Smoked Salmon

anti-inflammatory brunch bowl - featured image
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A fresh and nourishing brunch bowl combining turmeric-spiced quinoa, smoked salmon, avocado, and fresh greens, designed to support wellbeing with anti-inflammatory ingredients.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 1 tsp turmeric
  • 2 tbsp extra virgin olive oil
  • 6 oz smoked salmon, thinly sliced
  • 1 ripe avocado, sliced
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach or arugula
  • 2 tbsp fresh dill, chopped
  • Juice of 1 lemon
  • 1/4 cup Greek yogurt (optional, use dairy-free if needed)
  • Salt and freshly cracked black pepper, to taste
  • 2 large eggs, poached or soft-boiled

Instructions

  1. Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa, 2 cups water, 1 tsp turmeric, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork. Let it cool slightly.
  2. Bring a small pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack eggs one at a time into a small bowl, then gently slide into simmering water. Poach for 3-4 minutes for runny yolks or 6-7 minutes for soft-boiled. Remove with a slotted spoon and drain on paper towel.
  3. Dice cucumber, halve cherry tomatoes, slice avocado, and chop fresh dill. Rinse and dry baby spinach or arugula.
  4. In a large mixing bowl, drizzle 1 tbsp olive oil and juice from half a lemon over greens. Toss gently to coat and season with salt and pepper.
  5. Divide turmeric quinoa between two bowls. Arrange smoked salmon slices, avocado, cucumber, cherry tomatoes, and lemony greens on top.
  6. Place a poached or soft-boiled egg on each bowl. Drizzle remaining 1 tbsp olive oil and lemon juice over everything. Add dollops of Greek yogurt if using, sprinkle chopped dill, and season with freshly cracked pepper.
  7. Taste and adjust salt, pepper, or lemon juice as needed. Serve immediately.

Notes

Rinse quinoa thoroughly before cooking to remove bitterness. Use fresh eggs for best poaching results. Slice smoked salmon thinly against the grain. Lemon juice brightens flavors and complements smoked salmon. Quinoa can be cooked ahead and stored chilled. For vegan version, substitute smoked salmon with smoked carrots or mushrooms and use dairy-free yogurt.

Nutrition

Keywords: anti-inflammatory, brunch bowl, smoked salmon, healthy brunch, turmeric quinoa, Mother's Day recipe, fresh, nutritious

Find it online: https://sunnysavory.com/fresh-anti-inflammatory-mothers-day-brunch-bowl-with-smoked-salmon-recipe-to-boost-health/