Savory Quinoa and Spinach Bowl with Poached Egg
A nutritious and filling breakfast bowl featuring fluffy quinoa, sautéed organic spinach, and a perfectly poached egg, topped with a sprinkle of feta cheese. Packed with protein and fiber, this dish supports your dietary needs while being delicious and satisfying.
Savory Quinoa and Spinach Bowl with Poached Egg is a breakfast recipe ready in about 30 minutes. Each serving has approximately 700 kcal, 53g protein, 70g carbs, 23g fat.
Rinse the quinoa under cold water, then combine with 2 cups of water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add spinach and cherry tomatoes to the skillet, seasoning with salt and pepper. Cook until spinach wilts.
Poach the eggs in simmering water. Crack each egg into a small bowl and gently slide into the water. Cook for 3-4 minutes or until whites are set.
Fluff the quinoa with a fork and divide it into bowls. Top with spinach mixture, poached eggs, crumbled feta cheese, and a drizzle of lemon juice.