Savory Quinoa Breakfast Bowl
Feb 18, 2016
Looking for an all-in-one breakfast bowl that is easy and filling! ?
Try making quinoa for breakfast by adding in some veggies and extra protein with eggs....they can be scrambled or "fried" in a little non-stick cooking spray if you prefer that style of eggs for breakfast. Enjoy.
Savory Quinoa Breakfast Bowl
Prep/Cook Time: 30 minutes Number of Servings: 4
Ingredients:
- 1 cup dry Quinoa, rinsed well
- 2 cups water
- 1 tbsp Olive Oil
- 4 green onions, chopped
- 1/2 cup cherry tomatoes, sliced
- 2 cups fresh baby spinach
- 2 large Eggs
- Freshly ground black pepper, to taste
- ½ of an avocado, sliced
- Optional: Salsa, Cilantro, etc.
Directions:
- Bring 2 cups of water to boil with dry quinoa and simmer 15-20 or until all liquid has evaporated and quinoa is cooked. Transfer cooked quinoa to a large bowl.
- In a medium skillet, heat olive oil over medium heat and sauté green onions, spinach, and cherry tomatoes for 2-4 minutes then transfer to the bowl along with the quinoa.
- Spray the same skillet with non-stick cooking spray and lower heat to medium-low
- Whisk eggs in a small bowl and add to the skillet to be scrambled with black pepper and any other seasonings you prefer.
- Add the cooked eggs to the bowl with the quinoa and toss all ingredients well.
- Divide evenly over 4 bowls and top with slices of avocado and salsa if you like
Tips:
--Sprinkle a little mozzarella cheese on top of each quinoa bowl for added flavor
--Like spicy foods? Add a few dashes of tabasco or use hot salsa to wake up those taste buds.
--This recipe doesn't have to be consumed at "Breakfast" - you can have "Breakfast for Dinner" !
Nutrition Facts (per serving):
Calories: 286 Protein: 10.4 gm Total Carbohydrates: 36gm Fiber: 5.4gm
Total Fat: 12gm Cholesterol: 93mg Sodium: 54mg
Melanie Kluzek, Registered Dietitian for County Market
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