Quinoa Spinach Breakfast Bowl Recipe
This savoury quinoa breakfast bowl is naturally gluten free and packed full of nutritious and energy boosting ingredients. With a little preparation it comes together in minutes.
Servings 1 serving
Calories 339kcal
Ingredients
- 3.53 ouncces cooked quinoa cook according to packet instructions
- 3.53 ounces fresh spinach
- 1 tablespoon butter plus a little more for frying the tomatoes
- 1-2 poached eggs
- Fine sea salt and pepper to taste
- 8 cherry tomatoes halved, pan fried for 3-4 minutes
For serving
- handful of cooked beans, sliced avocado, seeds see Notes below for more suggestions
Instructions
- Because spinach needs only about a minute to cook it's a good idea to prepare the other ingredients first. Heat up the beans, pan fry the tomatoes and poach the egg.
- Prepare the spinach. Melt the butter in the pan, add the spinach and cook only until it wilts stirring all the time. Remove from the heat and season to taste.
- Sir in the cooked quinoa and warm through. Top with poached eggs, pan fried tomatoes, avocado, cooked beans and/or seeds. See Notes for more serving suggestions.
Notes
- Quinoa: You will save lots of time if you cook the quinoa in advance (according to packet instructions). Once cooled, you can refrigerate it for 3-4 days.
- Spinach: There is no need to chop it, simply fry it until it wilts stirring all the time. This should not take more than a minute.
- Serving suggestions: Serve with poached or hard boiled eggs, cottage cheese, dollop of yogurt, slices of avocado, fresh or pan fried tomatoes, pan fried mushrooms, beans, olives, feta cheese or toasted seeds.
- Storing: Refrigerate leftovers, covered, for up to 2 days. Reheat in the microwave.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 31g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 215mg | Sodium: 349mg | Potassium: 1095mg | Fiber: 6g | Sugar: 5g | Vitamin A: 10661IU | Vitamin C: 59mg | Calcium: 159mg | Iron: 6mg