Savory Quinoa & Spinach Bowl with Poached Eggs
A nutritious and hearty quinoa bowl topped with fresh spinach and perfectly poached eggs, providing a balance of protein, healthy fats, and complex carbs.
Savory Quinoa & Spinach Bowl with Poached Eggs is a breakfast recipe ready in about 30 minutes. Each serving has approximately 917 kcal, 69g protein, 92g carbs, 31g fat.
Rinse the quinoa under cold water and cook it in a pot with 2 cups of water. Bring to a boil, then reduce to a simmer for about 15 minutes until fluffy.
In a separate pan, heat olive oil over medium heat and sauté the fresh spinach until wilted.
In a pot of simmering water, poach the eggs by cracking them into the water and cooking for about 3-4 minutes until the whites are set.
Combine the cooked quinoa, sautéed spinach, and halved cherry tomatoes in a bowl. Drizzle with lemon juice, and season with salt and black pepper.
Top the quinoa bowl with the poached eggs and sprinkle crumbled feta cheese on top.
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