Description
A delicious and healthy breakfast bowl featuring poached eggs, fresh spinach, quinoa, and feta cheese.
Ingredients
Scale
- 2 eggs (Preferred poached)
- 2 cups baby spinach (Fresh)
- 1 cup cooked quinoa (Fluffed)
- 1 cup cherry tomatoes (Sliced)
- 1/2 cup feta cheese (Crumbled)
- 1 tablespoon sesame seeds (Toasted)
- 1 tablespoon olive oil (For drizzling)
- 1 tablespoon lemon juice (Freshly squeezed)
- to taste salt and black pepper (For seasoning)
Instructions
- Bring a small pot of water to a gentle simmer.
- Whisk the eggs in a bowl with a pinch of salt and black pepper.
- Carefully nestle the whisked eggs into the simmering water and poach for about 6 minutes until soft.
- Fluff the cooked quinoa with a fork and spoon it into serving bowls.
- Add a handful of baby spinach on top of the quinoa, allowing it to wilt slightly.
- Slice the cherry tomatoes and add them to the bowl.
- Squeeze fresh lemon juice over the ingredients in each bowl.
- Toast sesame seeds in a dry pan until golden brown and sprinkle on top.
- Top the bowl with crumbled feta and drizzle with olive oil.
Notes
- For a vegan option, substitute the eggs with scrambled tofu.
- This bowl can be customized with other vegetables like bell peppers or avocado.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching and assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 370mg