Savory Quinoa Bowl with Poached Eggs and Spinach
A nutrient-dense breakfast bowl featuring protein-packed quinoa, poached eggs, fresh spinach, and roasted cherry tomatoes, drizzled with a light olive oil and lemon dressing. Perfect for a balanced start to your day.
Savory Quinoa Bowl with Poached Eggs and Spinach is a breakfast recipe ready in about 40 minutes. Each serving has approximately 700 kcal, 53g protein, 70g carbs, 23g fat.
Rinse the quinoa under cold water. In a pot, combine quinoa and water, then bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
While quinoa is cooking, preheat the oven to 400°F (200°C). Spread cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes.
In a separate pot, bring water to a gentle simmer. Poach the eggs one at a time for about 3-4 minutes until whites are set but yolks are still runny.
In a pan, sauté spinach in a little olive oil until wilted. Season with salt and pepper.
To assemble, place a serving of quinoa in a bowl, top with sautéed spinach, roasted cherry tomatoes, and poached eggs. Drizzle with lemon juice and sprinkle with feta cheese.