Savory Quinoa Bowl with Spinach and Poached Egg
A nutritious and hearty breakfast bowl featuring organic quinoa, sautéed spinach, and a perfectly poached egg, rich in protein and essential vitamins.
Savory Quinoa Bowl with Spinach and Poached Egg is a breakfast recipe ready in about 30 minutes. Each serving has approximately 528 kcal, 40g protein, 53g carbs, 18g fat.
Rinse quinoa under cold water and cook according to package instructions (about 15 minutes).
In a large skillet, heat olive oil over medium heat. Add fresh spinach and sauté until wilted (about 3-4 minutes).
In a separate pot, poach the eggs by bringing water to a gentle simmer and cooking the eggs for about 3-4 minutes.
Once quinoa is cooked, fluff it with a fork and mix in sautéed spinach, cherry tomatoes, lemon juice, salt, and pepper.
Divide the quinoa mixture into bowls, top with poached eggs, and sprinkle feta cheese on top.