Rinse 1 cup of quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or broth, bring to a boil, reduce to low heat, cover, and simmer for about 15 minutes or until fluffy.

Heat a non-stick skillet over medium heat. Add fresh smoked salmon and cook for about 3-4 minutes on each side until crisped. For canned salmon, gently warm it in the skillet for 2-3 minutes.

Chop your choice of vegetables, such as cucumbers and bell peppers, into bite-sized pieces to add freshness.

Divide the cooked quinoa into bowls, layer with crispy salmon, and top with the chopped vegetables.

Cook your eggs during assembly if desired, then slice or crumble them and add over the bowls to complete your breakfast spread.

Add a squeeze of fresh lemon juice or a sprinkle of herbs on top before serving. Enjoy warm!