Savory Quinoa & Spinach Bowl with Poached Egg
A nutritious and filling quinoa bowl topped with sautéed spinach, a perfectly poached egg, and a sprinkle of feta cheese, providing a balance of protein, healthy fats, and complex carbohydrates.
Savory Quinoa & 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. It fits a high-protein diet.
Rinse the quinoa under cold water, then cook it in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until water is absorbed.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with salt and pepper.
Bring a pot of water to a simmer. Crack the eggs into small bowls, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set and yolks are still runny.
Serve the cooked quinoa topped with sautéed spinach, poached eggs, and crumbled feta cheese. Drizzle with lemon juice.