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Savory Breakfast Quinoa Bowl with Poached Egg

Savory Breakfast Quinoa Bowl with Poached Egg

Breakfast
Prep Time
15min
Cook Time
30min
Servings
4
Calories
385
Chef's Note

For perfectly poached eggs, use the freshest eggs possible and add them to the water in a clockwise motion to maintain the whirlpool effect. If preparing for meal prep, store the quinoa and vegetable mixture separately from the poached eggs, and reheat gently before combining.

Tags
breakfast
quinoa
eggs
vegetarian
protein
healthy
gluten-free
meal prep
savory
vegetables
Ingredients

  • 1 cup quinoa

  • 2 cups vegetable broth

  • 2 tablespoons olive oil

  • 3 cloves garlic

  • 1 medium red bell pepper

  • 1 medium zucchini

  • 1 cup cherry tomatoes

  • 2 cups baby spinach

  • 4 large eggs

  • 1 tablespoon white vinegar

  • 1 large avocado

  • 1/2 cup feta cheese

  • 1/4 cup fresh herbs

  • 1 medium lemon

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes

Instructions
  • 1

    Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh strainer.

  • 2

    In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa and 1/2 teaspoon of salt.

  • 3

    Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.

  • 4

    Remove from heat and let stand, covered, for 5 minutes. Then fluff with a fork and set aside.

  • 5

    While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.

  • 6

    Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.

  • 7

    Add 1 diced red bell pepper and 1 diced zucchini to the skillet. Cook for 5-7 minutes until vegetables begin to soften.

  • 8

    Stir in 1 cup of halved cherry tomatoes and cook for another 2 minutes.

  • 9

    Add 2 cups of baby spinach and cook until just wilted, about 1 minute. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

  • 10

    For the poached eggs, fill a large, deep skillet with about 3 inches of water. Add 1 tablespoon of white vinegar and bring to a gentle simmer.

  • 11

    Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the water with a spoon, then carefully slide each egg into the water.

  • 12

    Poach the eggs for 3-4 minutes for runny yolks, or 5-6 minutes for firmer yolks.

  • 13

    Remove the eggs with a slotted spoon and place on a paper towel to drain excess water.

  • 14

    To assemble the bowls, divide the cooked quinoa among 4 serving bowls.

  • 15

    Top each bowl with the sautéed vegetables, dividing evenly.

  • 16

    Place a poached egg on top of each bowl.

  • 17

    Garnish each bowl with sliced avocado, crumbled feta cheese, and a sprinkle of fresh herbs.

  • 18

    Drizzle each bowl with the remaining 1 tablespoon of olive oil and season with the remaining black pepper and optional red pepper flakes.

  • 19

    Serve immediately with lemon wedges on the side for squeezing over the top.

Nutrition Information (per serving)
385
Calories
16g
Protein
42g
Carbs
18g
Fat
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