Hearty Quinoa Breakfast Bowl
Elevate your breakfast routine with our Hearty Quinoa Breakfast Bowl. This recipe features a medley of nutrient-rich ingredients that provide the energy and sustenance you need to kickstart your day on a positive note.
- 1 cup quinoa, rinsed and drained
- 2 cup water
- 1 cup spinach leaves
- 1/2 cup cherry tomatos
- 1/2 cup avocado, sliced
- 2 large eggs, cooked to your preference (poached, fried, or scrambled)
- 1 tbsp olive oil
- Salt and black pepper to taste
- Chopped fresh herbs (such as cilantro or parsley), crumbled feta cheese (optional)
In a saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15-20 minutes, or until the water is absorbed and the quinoa is cooked. Fluff the quinoa with a fork.
In a skillet, heat olive oil over medium heat. Add baby spinach leaves and cook for a minute or two until they are wilted.
To assemble the breakfast bowls, divide the cooked quinoa between two bowls.
Arrange wilted spinach, halved cherry tomatoes, and sliced avocado on top of the quinoa.
Add the cooked eggs to each bowl, placing them next to the vegetables.
Season the bowl with salt and black pepper to taste.
If desired, sprinkle with chopped fresh herbs and crumbled feta cheese for extra flavor and texture.