Savory Quinoa Breakfast Bowl
Method
Cook the Quinoa: Rinse the quinoa thoroughly under cold running water. Place it in a saucepan with the water or vegetable stock. Bring to the boil, then reduce the heat to low, cover, and simmer for 12–15 minutes, or until the liquid has been absorbed. Remove from the heat and leave to stand for 5 minutes before fluffing with a fork.
Cook the Spinach: Heat the olive oil in a non-stick frying pan over a medium heat. Add the spinach and cook for 2–3 minutes, stirring occasionally, until just wilted. Season with salt and freshly ground black pepper.
Poach the Eggs: Fill a saucepan with 8–10 cm of water and add the white wine vinegar. Bring to a gentle simmer. Crack each egg into a small ramekin or cup, then carefully slide it into the water. Poach for 3–4 minutes, until the whites are set and the yolks remain soft. Remove with a slotted spoon and drain well.
Assemble the Bowls: Divide the cooked quinoa between two serving bowls. Arrange the wilted spinach on one side and the sliced avocado on the other. Place a poached egg in the centre of each bowl.
Finish and Serve: Season with additional black pepper and garnish with chopped fresh parsley or chives, if desired. Serve immediately.
This Savory Quinoa Breakfast Bowl is a wholesome and hearty meal, packed with protein from the eggs and quinoa, healthy fats from the avocado, and fiber-rich spinach. The perfectly poached eggs add a creamy richness that ties the dish together, while the quinoa provides a light, fluffy base. With the right balance of textures and flavors, this breakfast bowl will keep you feeling full and energized throughout your morning! Scrambled Eggs with Broccoli and Avocado
Nutrition Facts
Per serving
