Start your day right with a delicious and wholesome Savory Quinoa and Spinach Breakfast Bowl. This easy-to-make Healthy Breakfast Bowl is packed with nutrients and flavor, making it the perfect way to fuel your morning. You’ll love how simple and satisfying this breakfast option is.
Key Ingredients & Substitutions:
- Quinoa: A fantastic source of protein. You can use pre-cooked quinoa for a quicker prep time.
- Fresh Spinach: Adds essential vitamins. Kale or Swiss chard also work well.
- Eggs: Provides healthy fats and protein. You can scramble, poach, or fry your eggs.
- Vegetable Broth: Infuses flavor into your quinoa. Water or chicken broth are good alternatives.
- Nutritional Yeast: Offers a cheesy, umami flavor. Omit if you prefer.
Ingredients:
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth
- 2 cups fresh spinach, roughly chopped
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste
- Optional: 1 tablespoon nutritional yeast, a pinch of red pepper flakes, sliced avocado for topping
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Servings: 2
- Calories per serving: Approximately 350-400 (without optional toppings)
- Tools Needed: Medium saucepan with lid, small non-stick pan, whisk.
Step-by-Step Instructions:
1. Cook the Quinoa
Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
2. Season and Wilt Spinach
Once the quinoa is cooked, stir in the garlic powder, black pepper, and salt to taste. Add the chopped fresh spinach to the warm quinoa and stir until it wilts, which should only take a minute or two. If using, stir in the nutritional yeast now.
3. Prepare the Eggs
While the quinoa is cooking, heat olive oil in a small non-stick pan over medium heat. Crack your eggs into the pan and cook them to your desired doneness – sunny-side up, over easy, or scrambled.
4. Assemble Your Breakfast Bowl
Divide the savory quinoa and spinach mixture evenly between two bowls. Carefully place a cooked egg on top of each bowl. If you like, add optional toppings like sliced avocado or a pinch of red pepper flakes. Enjoy your nourishing Healthy Breakfast Bowl!
Variation Ideas:
- Protein Boost: Add cooked chickpeas, black beans, or crumbled firm tofu.
- Veggies Galore: Stir in sautéed mushrooms, bell peppers, or onions.
- Herbaceous Twist: Finish with fresh cilantro, parsley, or chives.
- Spicy Kick: Drizzle with your favorite hot sauce.
Storage Instructions:
Store leftover quinoa and spinach mixture in an airtight container in the refrigerator for up to 3-4 days. Cooked eggs are best enjoyed fresh, but you can store them separately for a day or two. Reheat the quinoa mixture gently in the microwave or on the stovetop, adding a splash of broth if needed.
Frequently Asked Questions (FAQ):
- Can I prepare the quinoa ahead of time? Yes, you can cook a batch of quinoa at the beginning of the week and store it in the fridge for quick Healthy Breakfast Bowls.
- What if I don’t have vegetable broth? Water works fine, but the broth adds more flavor.
- Can I use frozen spinach? Yes, thaw and squeeze out excess water before adding it to the quinoa.
- Is this recipe gluten-free? Yes, quinoa is naturally gluten-free.
- What’s the best way to cook the eggs for this bowl? Any style you prefer works! Poached or fried eggs offer a runny yolk that mixes wonderfully.
- Can I make this vegan? Yes, omit the eggs and consider adding extra tofu scramble or chickpeas for protein.
