Quinoa Breakfast Bowl
Recipes Breakfast / Brunch Healthy Cooking Main Dish Quick and Easy Vegetarian
Description
Start your day off right with this healthy breakfast bowl. It could be served anytime of the day too, since is prepared with fluffy quinoa, veggies, avocado, tomatoes, spinach and of course, eggs.
Ingredients
2 c. cooked quinoa, from 1 c. uncooked
vegetable broth, optional
2 T. olive oil
2 cloves garlic, minced
1 red bell pepper, diced
3 c. baby spinach, roughly chopped
1/2 t. kosher salt
1/2 c. cherry tomatoes halved
2 avocados, sliced
4 to 6 eggs
Toppings: hemp seeds, Everything Bagel Seasoning, or hot sauce
Directions
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Cook the quinoa according to the package directions. For more flavor, cook the quinoa in vegetable broth.
While the quinoa is cooking, heat 1 T. olive oil in a medium saucepan over medium-high heat. Add the garlic; cook for 30 seconds; add the bell pepper; cook until soft, 1-2 minutes. Add another T. olive oil; add the spinach; cook, stirring frequently, until the spinach is wilted, 2-3 minutes.
Add the cooked quinoa and salt to the saucepan with the veggies; toss. If you’re using leftover quinoa or pre-cooked quinoa, toss well until it’s heated all the way through. If you just made it, it should still be warm.
Use the same saucepan used to make the quinoa to make the soft-boiled eggs. Add the eggs it; cover completely with warm water. Bring to a boil over high heat; reduce to a rolling boil over medium heat; cook for 5 minutes or for 10 minutes if you don’t want them runny. Remove the eggs from the water; run eggs under cold water until they’re cool to the touch. Peel and discard the shell. Slice in half lengthwise.
Add the quinoa mixture to a serving bowl; top with avocado, tomatoes, and eggs. Season with more salt, Everything Bagel Seasoning, or hemp seeds, or hot sauce, if desired.
4 servings.