Lox and Quinoa Bowl

Recipe: Lox and Quinoa Bowl

Lox and Quinoa Bowl

The Ultimate Bagel, in Bowl Form
  • Lox and Quinoa Bowl
  • Lox and Quinoa Bowl
  • Lox and Quinoa Bowl
In the New York culinary canon, an everything bagel with lox and cream cheese is right there at the top. It’s one of those dishes you close your eyes and think about when you’re instead having, say, a grain bowl. Well open your eyes back up, because we’ve transformed the lox and bagel into bowl form.
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We’ve kept all the elements intact—everything bagel crisps, cream cheese, and lox—and introduced them into a bowl of quinoa, arugula, tomatoes, and homemade dressing. It’s light and healthy while still being hearty and invigorating.

Lox and Quinoa Bowl
The Ultimate Bagel, in Bowl Form
  • Prep Time : 15 min.
  • Cook Time : 20 min.
  • Total Time : 40 min.
  • Serves 2


  • 5 oz smoked salmon, cut into small pieces
  • 1 1/2 cups quinoa, cooked
  • 3 cups arugula
  • 1 cup cherry tomatoes, halved
  • 2 tbsp capers, minced
  • 1/2 cup packaged fried onions
  • 1/4 package Everything Matzo Sheets, broken into small pieces
  • For Pickled Shallots
  • 2 shallots, thinly sliced
  • 1/2 cup Champagne vinegar
  • 1/2 cup sugar
  • For Vinaigrette
  • 1 tbsp prepared horseradish
  • 1/4 cup cream cheese
  • 1/4 cup Greek yogurt
  • 1 lemon, zested and juiced
  • 1/4 bunch dill, picked
  • salt and pepper to taste
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  1. For the pickled shallots, bring the champagne vinegar and sugar bring to a boil as in a small pot. Cool the mixture, then add the shallots and set aside.
  2. For the vinaigrette, whisk the cream cheese, yogurt, salt, pepper, prepared horseradish, and lemon juice and zest in a bowl, set aside.
  3. To assemble the salad, combine the pickled shallots, fried onions, arugula, minced capers and about ½ cup of the vinaigrette in a mixing bowl. Season to taste. Portion the quinoa mix into bowls and top with the smoked salmon. Garnish with the matzo chips, cherry tomatoes, and dill.
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