Description
Start your day with this nutritious Breakfast Grain Bowl featuring fluffy quinoa, vibrant spinach, and perfectly poached eggs. It’s a deliciously satisfying way to fuel your morning!
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 2 cups fresh spinach
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
- 2 large eggs
- Crumbled feta or goat cheese (to taste)
- Additional olive oil for drizzling
Instructions
- Rinse quinoa under cold water to remove bitterness. In a medium saucepan, combine rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- While the quinoa cooks, heat olive oil in a skillet over medium heat. Add spinach and season lightly with salt and pepper. Sauté for about 3 minutes until wilted but still bright green.
- In another pot, bring water to a gentle simmer. Crack each egg into a small bowl before gently sliding them into simmering water. Poach for about 3 minutes for runny yolks or longer for firmer yolks.
- In serving bowls, layer cooked quinoa at the base followed by sautéed spinach. Gently place poached eggs on top of the spinach.
- Sprinkle crumbled cheese over warm ingredients so it slightly melts. Drizzle with olive oil and season again with salt and pepper as desired.
- Enjoy your beautiful breakfast bowl while all flavors are fresh and vibrant!
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 410
- Sugar: 2g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 186mg
Keywords: - Feel free to customize by adding avocado, bell peppers, or any leftover vegetables you have. - This dish can be made vegan by substituting eggs with scrambled tofu seasoned with turmeric.