Savory Quinoa and Spinach Bowl with Poached Eggs
A nutritious and filling breakfast bowl featuring organic quinoa, fresh spinach, and perfectly poached eggs, topped with a sprinkle of nutritional yeast for added vitamin D and flavor.
Savory Quinoa and Spinach 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 the quinoa under cold water and cook it according to package instructions, usually about 15 minutes.
While the quinoa is cooking, heat olive oil in a pan over medium heat and sauté the spinach until wilted.
Poach the eggs in simmering water for about 3-4 minutes until the whites are set but the yolks remain runny.
Once the quinoa is done, fluff it with a fork and mix in the sautéed spinach, cherry tomatoes, salt, black pepper, and lemon juice.
Divide the quinoa and spinach mixture into bowls, top with poached eggs, and sprinkle nutritional yeast on top before serving.