Savory Quinoa Bowl with Eggs and Spinach
A nutrient-rich breakfast bowl featuring organic quinoa, sautéed spinach, scrambled eggs, and topped with a sprinkle of nutritional yeast for added flavor and vitamin D.
Savory Quinoa Bowl with Eggs and Spinach is a breakfast recipe ready in about 30 minutes. Each serving has approximately 1117 kcal, 84g protein, 112g carbs, 37g fat.
Rinse the quinoa under cold water, then cook it in a pot with 2 cups of water. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes until fluffy.
While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add spinach and sauté until wilted.
In a bowl, whisk the eggs and season with black pepper. Pour the eggs into the skillet and scramble until cooked through.
Once the quinoa is done, fluff it with a fork and combine it with the sautéed spinach.
Serve the quinoa and spinach mixture topped with scrambled eggs, cherry tomatoes, and crumbled feta cheese.
Sprinkle nutritional yeast over the top for extra flavor and nutrients.