Quinoa and Salmon Breakfast Torte

March 21, 2014
1 Ratings
  • Serves 4
Author Notes

I'm always hungry in the morning and happiest when there's leftover dinner from the night before that I can warm up for breakfast. This torte is one of those great "leftover" type recipes that work quickly and easily with delicious results. I also love when my food gives me the energy I need to get through the morning rush. This torte has quinoa, salmon, eggs and scallions. Super high in protein, with omega-3's and fiber too. Best of all, it's an easy, on the go, breakfast. I often cut a quarter of the torte, wrap it in a paper towel and hop in my car. I eat another piece around 4:00 when my energy takes a dive and I need a little fuel to get me through until dinner. Basically, it's good anytime of day. My kids really like it too! —heather

What You'll Need
  • 4 eggs
  • 1 cup cooked quinoa
  • 6 ounces cooked salmon
  • 2 scallions, thinly sliced
  • Salt
  • 2 tablespoons olive oil
  1. In a medium sized bowl, crack and beat the eggs. Add the cooked quinoa and mix. Flake the salmon into small pieces and add it to the egg mixture. Add the scallions and season with a bit of salt. Mix well.
  2. Heat the oil in a small, non-stick saute pan. Turn the heat to high. Add the egg mixture, cook 1 minute and reduce the heat to low. This will give you a nice brown color on the torte. Let the eggs cook for about 5-7 minutes on low heat. The sides will start firming up and just the center will remain wet. Using a plate, slide the torte out of the pan, top the plate with the saute pan, and invert so that the top of the torte is now on the bottom of the pan. Cook another 5 minutes on low heat. Cut and serve hot.
  3. * I've made this with 2 tablespoons of grated Parmesan cheese added to the egg mixture and it's also delicious. ** If you don't have leftover quinoa, take 1/2 cup dry quinoa, and a scant 1 cup of water or chicken broth, bring it to a boil, reduce heat, cover and simmer about 15 minutes. *** If you don't have cooked salmon, bake it in a 400 degree oven for about 10 minutes.

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1 Review

Becky November 23, 2019
This recipe was simple and quick - ideal for the Saturday morning when you've got leftover salmon in the fridge! I made it, ate one quarter of it for breakfast, and put the rest in the fridge for reheating throughout the week. I topped mine with harissa and a dollop of whole milk greek yogurt. This feels like the sort of recipe I'll remix with whatever grains and proteins and green I happen to have in the fridge on the weekend.