Savory Quinoa Breakfast Bowl (with Soft Boiled Egg!)

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is more nutritious, while rice is budget-friendly.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites are lower in calories, tofu is a cheaper protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, canola oil is more budget-friendly.

If you don't already have some cooked quinoa, follow the package directions and boil it on the stove.

Heat 1 tablespoon of olive oil in a medium saute pan over medium-high heat.

Add garlic and cook for 30 seconds.

Add red pepper and cook for 1-2 minutes until soft.

Add another tablespoon of olive oil, then add spinach and cook, stirring frequently, until wilted for 2-3 minutes.

Turn the heat down to medium-low, then add the cooked quinoa and salt to the pan with the veggies and toss well.

If using leftover quinoa or pre-cooked quinoa, toss until heated through; if just made, it should still be warm.

In a separate saucepan, bring a large saucepan of water to a boil over medium-high heat.

Use a slotted spoon to carefully lower the eggs into the boiling water one at a time.

Cook the eggs for 6.5 minutes, adjusting heat to maintain a gentle boil.

Transfer the eggs to a bowl of ice water and chill for about 2 minutes until slightly warm.

Remove the eggs from the water and run them under cold water until cool to the touch.

Remove the shell and slice the eggs in half lengthwise.

Add the quinoa mixture to a serving bowl and top with sliced avocado, sliced tomatoes, and the prepared eggs.

Sprinkle with more salt, everything bagel seasoning, or hemp seeds as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens