Power Breakfast Quinoa Bowl (A copycat recipe from First Watch)

almond milk

🥗Healthier: oat milk

💰Cheaper: cow's milk

Oat milk is a good dairy alternative, while cow's milk is often less expensive.

Greek yogurt

🥗Healthier: non-dairy yogurt

💰Cheaper: regular yogurt

Non-dairy yogurt is suitable for lactose intolerance, while regular yogurt is often cheaper.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener, while sugar is a more economical option.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide omega-3s, while sunflower seeds are often less expensive.

Start by making the lemon white balsamic vinaigrette: add the juice of one lemon (or at least 2 tablespoons) to a jar.

Add 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of Dijon mustard, and 1 teaspoon of white balsamic vinegar to the jar.

Season with salt and pepper to taste, then put the lid on and shake for about 30 seconds until emulsified.

In a small saucepan, heat to medium and add 1 cup of chicken broth, 1/2 teaspoon of salt, and 1 teaspoon of extra virgin olive oil.

Bring the mixture to a boil, then add 1/2 cup of quinoa and cover with a tight-fitting lid.

Lower the heat and cook for 20 minutes.

While the quinoa is cooking, prepare the roasted mushrooms and tomatoes: preheat the air fryer or oven to 375 degrees.

Quarter 1/2 cup of portobello mushrooms and 2 small Campari tomatoes, then add them to a bowl with salt to taste.

Roast in the air fryer or oven for about 4 to 5 minutes until softened.

After 5 minutes of cooking the quinoa, add 1 cup of chopped kale to the saucepan (or wait until the quinoa is fully cooked for a more tender-crisp texture).

Check the quinoa after 20 minutes; it should be fully cooked. Turn off the heat and let it sit covered.

In a small fry pan, add 1/3 cup of bulk Italian sausage and break it into small pieces. Cook until lightly browned and fully cooked.

In another fry pan, add 1/2 tablespoon of ghee and melt it down.

Crack 2 eggs into the pan, season with salt, and cover with a lid. Lower the heat and cook for 30 seconds.

Add 2 tablespoons of water directly over the eggs and in the bottom of the fry pan, then cover again to baste the eggs until the whites are firm and yolks are creamy.

In a bowl, combine the cooked quinoa with kale, then top with roasted mushrooms and tomatoes, followed by the cooked Italian sausage.

Drizzle with 1 tablespoon of the lemon white balsamic vinaigrette (or more to taste).

Top with the basted eggs and garnish with freshly chopped chive, parsley, and shredded parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens