Description
A warm and filling breakfast bowl featuring nutty quinoa, fresh vegetables, and aromatic spices—perfect for a nutritious start to your day.
Ingredients
Scale
- 250 g (2 cups) quinoa, rinsed
- 480 ml (2 cups) vegetable broth
- 30 ml (2 tablespoons) olive oil
- 1 medium onion, finely chopped
- 1 bell pepper, diced
- 90 g (3 cups) spinach
- 2 cloves garlic, minced
- 2 eggs, poached or fried
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove bitterness. In a medium pot, combine quinoa with vegetable broth. Bring to a boil, then cover and reduce heat. Simmer for about 15 minutes, or until liquid is absorbed and quinoa is fluffy.
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent and fragrant.
- Stir in diced bell pepper and cook for an additional 5 minutes until soft. Next, add spinach and cook until wilted, about 2–3 minutes. Combine garlic, cumin, and paprika, cooking for another minute.
- Fluff the cooked quinoa and mix it into the vegetable skillet. Season with salt and pepper to taste and stir well.
- Poach or fry the eggs to your desired doneness in a separate pan.
- Divide the quinoa mixture into bowls, top each with an egg, and garnish with additional spices or hot sauce if desired.
Notes
For added creaminess, try substituting eggs with avocado. This recipe is versatile; feel free to experiment with your favorite veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 2g
- Sodium: 635mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 186mg