Eggs: 100g (2 large), Smoked salmon: 60g (2 oz), Quinoa (dry): 40g (1/4 cup), Avocado: 50g (1/2 small), Cucumber: 50g (1/3 medium, diced), Cherry tomatoes: 50g (5-6, halved), Red onion: 20g (2 tbsp, thinly sliced), Capers: 5g (1 tsp), Greek yogurt: 30g (2 tbsp), Lemon juice: 5ml (1 tsp), Fresh dill: 5g (1 tbsp, chopped), Olive oil: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Rinse 40g quinoa and cook in 80ml water with a pinch of salt for 15 minutes until tender and water is absorbed. Fluff with a fork and let cool slightly. 2. Bring a small pot of water to a gentle simmer. Carefully add 2 eggs and cook for 6-7 minutes for soft-boiled eggs. 3. Transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel and slice the eggs. 4. In a small bowl, mix 30g Greek yogurt with 5g chopped dill, 1g salt, and 1g black pepper. 5. In a serving bowl, arrange the cooked quinoa, 60g smoked salmon, 50g diced cucumber, 50g halved cherry tomatoes, 20g sliced red onion, and 50g sliced avocado. 6. Place the sliced eggs on top. 7. Drizzle with 5ml olive oil and 5ml lemon juice. 8. Sprinkle with 5g capers and additional fresh dill if desired. 9. Serve with the dill yogurt sauce on the side or dolloped on top.
