Anolon Academy

Stovetop Breakfast Quinoa, Salmon and Egg Tart

By Dominique Rizzo

I love this recipe stovetop breakfast quinoa, salmon and egg tart that I made one morning when I wanted something a little more substantial with crunchy texture.

Although it does feed 4-5 people depending on how many eggs you use, I actually ate the whole lot myself, not in one sitting but for lunch and a dinner. So you see the versatility of the recipe is endless. Quinoa has become one of those grains that you now see everywhere and easily picked up in the supermarket. There is now no excuse for not giving it a go. You can make this dish without the quinoa but it would just be an omelette with salmon, still delicious but the quinoa when fried gets a super crunchy texture and it is just a perfect way to start the day.

Enjoy for breakfast or any time of the day


  • ½ cup red quinoa, cooked until softened
  • 2 tbsps. macadamia, virgin olive or sunflower oil
  • 1 egg white mixed with either 3 tbsps. of milk or water
  • 1 tbsp. chopped chives
  • 1 tbsp. chopped parsley
  • 4 eggs and the yolk left over
  • 200g fillet of salmon sliced into thin slices
  • ½ red onion, thinly sliced
  • A couple of handfuls of rocket
  • 1 tbsp. of baby capers (optional)
  • Zest of 1 lemon
  • 2 tbsps. of lemon juice
  • 1 tbsp. virgin olive oil
  • ½ an avocado, sliced
  • Salt and pepper
  • Good quality aioli or natural mayonnaise


Place a non-stick 23-24cm frypan over a moderate to high heat and add in one tablespoon of olive oil.

Make sure that the cooked quinoa has been drained well. Add the quinoa to the pan and leave it too cook for about 2 minutes, stir it then leave it again, continue this until the quinoa is crunchy.

Meanwhile combine the eggwhite with the milk or water and season salt and pepper and adding in the chives and parsley

Remove the pan off the heat and allow the quinoa to cool slightly. Combine the crunchy quinoa with the eggwhite mix and stir to combine.

Reheat the pan and drizzle in the remainder of the olive oil. Spread out the quinoa and crack over the remainder of the eggs then laying the thin slices of salmon on top. 

Cook the quinoa for about two minutes on high, drop the heat down to medium, cover the pan with a lid and continue cooking until the eggs are just cooked to your liking and the salmon has turned a pale pink. This will take about 5-10 minutes.

Remove the lid and slide the tart onto a platter. Combine the ingredients for the salad and dress it to taste. 

Top the tart with the sliced avocado, a couple of dollops of aioli or mayonnaise if you are using it and then the salad.

Serves 4-5