Warm Quinoa Breakfast Bowl

Who said we can't have quinoa for breakfast? This is my Warm Quinoa Breakfast Bowl and your next breakfast. It's incredibly heartwarming and satiating. The blend of the poached eggs with the cooked quinoa and veggies is delicious and gets better with every bite.

Any morning you don't feel like having toast or feel like switching it up, try this recipe out. Believe it or not, but 1 cup of quinoa contains 8 grams of protein and 5 grams of fiber. And it's a perfect source of grains for my gluten free friends. You're going to need 2 eggs, quinoa, spinach, tomato, feta, and avocado. Let's get cooking!

Yields: 1

Portion: 1 bowl

Prep time: 20 minutes

Total time: 25 minutes

This recipe is gluten free and vegetarian.

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Ingredients:

2 eggs

1 cup cooked quinoa

1 tomato, finely diced

Handful of spinach

½ avocado, thinly sliced

1½ tbsp crumbled feta cheese

Fresh parsley, for garnish

Extra virgin olive oil

Salt and freshly ground black pepper

1 tbsp vinegar (for poaching eggs)

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Instructions:

1. Cook the quinoa according to package instructions if it hasn’t already been prepared. Dice the tomato and roughly chop the spinach.

2. Heat 1–2 TBSP olive oil in a frying pan over medium heat.

3. Once the oil is warm, add the tomato and sauté for 1–2 minutes. Stir in the cooked quinoa.

4. Season with salt and black pepper to taste. Once the tomato begins to soften, add the spinach and cook until wilted.

5. Stir in 1 TBSP of crumbled feta cheese. Transfer the warm quinoa and vegetable mixture to a serving bowl.

6. To poach the eggs:

   • Place a fine-mesh strainer over a bowl. Crack one egg into the strainer and gently swirl it so the watery part of the egg drains away. Transfer the egg to a small bowl or ramekin. Repeat with the second egg.

   • Fill a medium saucepan with water and bring to a gentle simmer, until small bubbles form. Add the vinegar.

   • Use a wooden spoon to swirl the water and create a gentle vortex. Carefully slide one egg into the center of the water.

   • Reduce the heat slightly and cook for 2–3 minutes, until the whites are set and the yolk remains runny.

   • Remove with a slotted spoon and repeat with the second egg.

7. Top the quinoa mixture with the poached eggs. Garnish with avocado slices, remaining feta cheese, fresh parsley, and an extra pinch of salt and pepper if desired. Enjoy!
   

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD