Mediterranean Breakfast Bowl with Poached Egg
10min
15min
1
350
Chef's Note
If you don't have za'atar seasoning, you can substitute with a mix of dried thyme, sesame seeds, and a pinch of sumac. For meal prep, cook the quinoa ahead of time and store in the refrigerator for up to 3 days.
Tags
Ingredients
1/2 cup quinoa
1 cup water
1 large egg
1/2 cup cherry tomatoes
1/4 cup cucumber
1/2 cup baby spinach
1/4 cup avocado
2 teaspoon extra virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon za'atar seasoning
1/8 teaspoon black pepper
1/8 teaspoon salt
Instructions
- 1
If quinoa isn't already cooked, combine 1/4 cup dry quinoa with 1/2 cup water in a small saucepan. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until water is absorbed.
- 2
While quinoa cooks, fill a medium saucepan with water and bring to a gentle simmer. Add 1 teaspoon of lemon juice to the water.
- 3
Crack 1 egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide the egg into the center. Cook for 3-4 minutes for a runny yolk.
- 4
In a small skillet, heat 1 teaspoon of olive oil over medium heat. Add 1/2 cup baby spinach and sauté for 1-2 minutes until just wilted. Season with a pinch of salt.
- 5
In a serving bowl, place the cooked quinoa as the base.
- 6
Arrange the wilted spinach, 1/2 cup halved cherry tomatoes, 1/4 cup diced cucumber, and 1/4 cup diced avocado around the quinoa.
- 7
Using a slotted spoon, remove the poached egg from water and place on top of the quinoa.
- 8
Drizzle 1 teaspoon of olive oil over the bowl and sprinkle with 1/2 teaspoon za'atar seasoning and 1/8 teaspoon each of salt and black pepper.
- 9
Serve immediately while the egg is still warm.
Nutrition Information (per serving)
350
14g
35g
18g
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