Description
Start your day with a nourishing breakfast bowl filled with fluffy quinoa, creamy avocado, cherry tomatoes, sautéed spinach, and soft-boiled eggs, all topped with sesame seeds and a light drizzle of olive oil.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 ripe avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 2 eggs
- 1 teaspoon sesame seeds
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Rinse and cook quinoa according to package instructions. Fluff with a fork and set aside.
- Heat a small skillet over medium heat, add olive oil, and sauté spinach until just wilted. Set aside.
- Bring a pot of water to a boil. Carefully add eggs and boil for 6–7 minutes for soft-boiled yolks. Transfer to cold water, peel, and slice.
- Slice the avocado and halve the cherry tomatoes.
- In a serving bowl, add cooked quinoa as the base. Layer with sautéed spinach, cherry tomatoes, avocado slices, and soft-boiled eggs.
- Sprinkle with sesame seeds, season with salt and pepper, and drizzle with a little extra olive oil if desired.
- Serve warm or at room temperature and enjoy.
Notes
- For a vegan version, substitute eggs with tofu or chickpeas.
- Use lemon juice to keep avocado fresh if prepping ahead.
- Double the quinoa and store extras for easy future meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 185mg
Keywords: breakfast bowl, quinoa, avocado, healthy breakfast, vegetarian bowl, soft boiled egg, easy breakfast, meal prep