Savory Breakfast Quinoa Bowl with Poached Eggs
15min
30min
3
485
Chef's Note
For perfectly poached eggs, use the freshest eggs possible and strain them through a fine mesh sieve before poaching to remove the thin whites. This creates a more compact, attractive poached egg. You can also prepare the quinoa base the night before and reheat in the morning for a quicker breakfast.
Tags
Ingredients
1 cup quinoa
2 cups vegetable broth
6 large eggs
1 tablespoon white vinegar
1 cup cherry tomatoes
3 cups baby spinach
1 medium avocado
1/3 cup feta cheese
2 tablespoons olive oil
2 cloves garlic
1 medium lemon
1 tablespoon fresh thyme
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup microgreens
Instructions
- 1
Rinse 1 cup of quinoa under cold water until the water runs clear.
- 2
In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is tender.
- 3
While quinoa is cooking, mince 2 cloves of garlic and halve 1 cup of cherry tomatoes.
- 4
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- 5
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to soften. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- 6
Add 3 cups of baby spinach to the skillet and cook for 1-2 minutes until just wilted. Remove from heat.
- 7
When the quinoa is done, fluff it with a fork and stir in the sautéed vegetables, 1 tablespoon of fresh thyme leaves, and the juice of half a lemon. Keep warm.
- 8
Fill a wide pot with about 3 inches of water. Add 1 tablespoon of white vinegar and bring to a gentle simmer (not a rolling boil).
- 9
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide each egg into the water, one at a time.
- 10
Poach the eggs for 3-4 minutes for runny yolks. Using a slotted spoon, remove the eggs and place on a paper towel to drain excess water.
- 11
Divide the quinoa mixture among 3 bowls. Top each bowl with 2 poached eggs.
- 12
Slice the avocado and arrange on top of each bowl.
- 13
Sprinkle each bowl with crumbled feta cheese, microgreens, remaining 1/4 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes.
- 14
Drizzle each bowl with the remaining 1 tablespoon of olive oil and serve with lemon wedges from the remaining half lemon.
Nutrition Information (per serving)
485
22g
42g
26g
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