Prepare the poached egg by heating water in a non stick pan mixed with vinegar and salt. When the water starts boiling, lower the heat and crack an egg in the simmering water. Let the egg cook and set to desired consistency and remove to a plate.

Peel and cut the avocado in small pieces and slice the smoked salmon for the final arrangement.

Take a serving dish and place a layer of cooked quinoa on it, topped with poached egg. Arrange chopped avocado and smocked salmon evenly on the side.