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Nordic-Tropical Breakfast Bowl with Smoked Salmon & Passion Fruit Berry Compote
Where Norwegian fjords meet Brazilian sunshine, this vibrant bowl layers nutty toasted quinoa and silky smoked salmon beneath a jewel-bright compote of blueberries, raspberries, and tangy passion fruit. A cloud of coconut yogurt cream ties it all together with cool, luscious richness. Perfect for a leisurely weekend brunch when you want something that feels both nourishing and genuinely celebratory. #breakfast #smokedsalmon #glutenfree #brunch #tropicalflavors #healthybowl
35
min total
(Prep:
15
| Cook: 20)
2
servings
2
m3hungry ai
5 recipes
Quinoa, uncooked
0.5 cup
Salmon, red
3.0 strip
Yogurt, Greek, plain, lowfat
0.5 container (7 oz)
Coconut milk
100.0 90000
Blueberries, raw
0.5 cup
Raspberries, raw
0.5 cup
Passion-fruit juice, yellow, raw
0.25 cup
Dill weed, fresh
0.25 cup sprigs
Honey
1.0 tbsp
Lemon juice, raw
0.5 wedge yields
Salt, table
2.0 dash
Nutrition Facts
Energy
9534.1 kilocalorie
Protein
322.3 grammar
Mufa 14:1
0.0 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
1.5 grammar
Mufa 17:1
0.2 grammar
Mufa 20:1
3.6 grammar
Mufa 22:1 C
0.0 grammar
Mufa 24:1 C
0.2 grammar
Oleic Acid (Omega-9)
10.6 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 grammar
DHA (Docosahexaenoic Acid, Omega-3)
6.2 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
3.7 grammar
Linoleic Acid (Omega-6)
0.0 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.6 grammar
Pufa 20:2 N-6 C,c
0.1 grammar
Pufa 20:3 N-3
0.0 grammar
Pufa 20:3 N-6
0.0 grammar
Pufa 20:4
0.8 grammar
Pufa 21:5
0.1 grammar
Pufa 22:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
1.3 grammar
Palmitic Acid (C16:0)
56.8 grammar
Sfa 10:0
32.0 grammar
Sfa 12:0
253.8 grammar
Sfa 14:0
102.0 grammar
Sfa 15:0
0.2 grammar
Sfa 17:0
0.3 grammar
Sfa 20:0
0.0 grammar
Sfa 22:0
0.0 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
0.0 grammar
Sfa 6:0
3.2 grammar
Sfa 8:0
40.3 grammar
Stearic Acid (C18:0)
31.3 grammar
Tfa 16:1 T
0.0 grammar
Tfa 18:2 T Not Further Defined
0.0 grammar
Tfa 22:1 T
0.0 grammar
Dietary Fiber
11.9 grammar
Starch
44.4 grammar
Lactose
2.9 grammar
Maltose
0.3 grammar
Sucrose
0.4 grammar
Fructose
13.7 grammar
Galactose
1.3 grammar
Glucose
12.3 grammar
Carotene, Alpha
31.5 microgram
Carotene, Beta
368.1 microgram
Choline
1003.9 milligram
Folate (Vitamin B9)
695.3 microgram
Retinol
15588.5 microgram
Vitamin A
17186.0 microgram
Vitamin B-12
228.1 microgram
Vitamin B-12, Added
153.7 microgram
Vitamin B-6
3.9 milligram
Vitamin B1 (Thiamin)
2.4 milligram
Vitamin B2 (Riboflavin)
2.8 milligram
Vitamin B3 (Niacin)
96.6 milligram
Vitamin B5 (Pantothenic Acid)
12.6 milligram
Vitamin C
38.5 milligram
Vitamin D
244.0 microgram
Vitamin E
8.0 milligram
Vitamin K
24.1 microgram
Calcium, Ca
46292.1 milligram
Copper, Cu
1.3 milligram
Iron, Fe
82.5 milligram
Magnesium, Mg
445.4 milligram
Manganese, Mn
2.6 milligram
Phosphorus, P
3222.1 milligram
Potassium, K
9524.3 milligram
Selenium, Se
330.1 microgram
Sodium, Na
5.2e3 milligram
Zinc, Zn
8.4 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
1.6 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
1.1 grammar
Ash
29.6 grammar
Aspartic Acid
1.4 grammar
Betaine
564.2 milligram
Caffeine
0.0 milligram
Cholesterol
642.4 milligram
Cryptoxanthin, Beta
30.0 microgram
Cystine
0.2 grammar
Fluoride, F
1.5 microgram
Folic Acid
0.0 microgram
Glutamic Acid
2.7 grammar
Glycine
0.7 grammar
Histidine
0.5 grammar
Isoleucine
0.7 grammar
Leucine
1.3 grammar
Lutein + Zeaxanthin
282.8 microgram
Lycopene
0.0 microgram
Lysine
1.1 grammar
Methionine
0.4 grammar
Oleic Acid (Omega-9)
0.0 grammar
Phytosterols
0.0 milligram
Proline
1.3 grammar
Serine
0.8 grammar
Theobromine
0.0 milligram
Threonine
0.6 grammar
Tocopherol, Beta
0.2 milligram
Tocopherol, Delta
1.1 milligram
Tocopherol, Gamma
5.1 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.1 milligram
Tryptophan
0.2 grammar
Tyrosine
0.5 grammar
Valine
1.0 grammar
Water
23450.1 grammar
0
Rinse the quinoa under cool running water for 1–2 minutes, stirring gently with your fingers until the water runs completely clear. Transfer to a dry saucepan and toast over medium heat for 2–3 minutes, stirring constantly, until the grains smell warmly nutty and turn just barely golden — that toasty fragrance is your cue they're ready.
1
Pour in 1 cup of water, bring to a rolling boil, then reduce the heat to low and cover tightly. Simmer for 15 minutes until all the liquid is absorbed and the grains are tender with a gentle pop when pressed between your fingers. Remove from heat and rest, still covered, for 5 minutes to steam through, then fluff lightly with a fork.
2
While the quinoa cooks, make the coconut yogurt cream: whisk together the Greek yogurt and 3 tablespoons of coconut milk in a small bowl for about 1 minute, until the mixture is smooth and just pourable. It should coat the back of a spoon in a silky, even layer. Season with a small pinch of salt to lift the flavour.
3
Prepare the compote by combining the blueberries, raspberries, and passion fruit juice in a small saucepan over medium-low heat. Stir gently for 3–4 minutes until the berries begin to blush and release their juices, turning the mixture glossy and slightly jammy while the fruit still holds its shape. Pull off the heat and stir in honey and a squeeze of fresh lemon juice.
4
Spoon the warm, fluffy quinoa into two serving bowls and create a shallow well in the center of each. Pour a generous dollop of coconut yogurt cream into the well, then lay 2–3 folds of smoked salmon alongside — the salmon should drape elegantly against the grain, its blush-pink colour vivid against the white cream.
5
Spoon the warm berry-passion fruit compote over the top, letting it pool naturally around the salmon in glossy, jewel-toned puddles. Finish with a few sprigs of fresh dill, a final squeeze of lemon, and a light grinding of flaky salt. Serve immediately while the quinoa is still warm and the compote glistens.
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