Quinoa and Spinach Breakfast Bowl with Poached Eggs
A hearty breakfast bowl featuring protein-rich quinoa, iron-packed spinach, topped with perfectly poached eggs for a nutritious start to your day.
Quinoa and Spinach Breakfast 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 quinoa under cold water and cook it in a pot with 2 cups of water; bring to a boil, then simmer for about 15 minutes or until water is absorbed.
In a pan, heat olive oil over medium heat, add spinach and sauté until wilted; season with salt, pepper, and lemon juice.
In a separate pot, poach the eggs by simmering water and gently adding the eggs; cook for about 3-4 minutes.
Combine cooked quinoa in a bowl, top with sautéed spinach, halved cherry tomatoes, and crumbled feta cheese.
Place the poached eggs on top and serve immediately.