Savory Spinach and Quinoa Bowl with Poached Eggs
A nutritious breakfast bowl featuring organic spinach, protein-packed quinoa, and perfectly poached eggs, topped with avocado and a sprinkle of feta cheese for added flavor and nutrition.
Savory Spinach and Quinoa Bowl with Poached Eggs is a breakfast recipe ready in about 35 minutes. Each serving has approximately 917 kcal, 69g protein, 92g carbs, 31g fat.
Rinse the quinoa under cold water and combine with 2 cups of water in a pot. Bring to a boil, then reduce to a simmer and cover for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add fresh spinach and cook until wilted, about 3-4 minutes.
In a separate pot, bring water to a gentle simmer. Crack eggs into a bowl and gently slide them into the water, poaching for 3-4 minutes until the whites are set but yolks are still runny.
In a bowl, layer quinoa, sautéed spinach, and top with poached eggs, sliced avocado, and crumbled feta cheese. Drizzle with lemon juice, and season with salt and black pepper.