Green Quinoa Breakfast Bowl

Made with quinoa, kale, spinach, and avocado, this quinoa breakfast bowl is a balanced vegetarian breakfast that works well any morning of the year. Not only can it be prepped ahead of time, but it can be eaten hot or cold and it’s a great way to use leftover quinoa from the fridge.

This green quinoa breakfast bowl is inspired by Porch & Parlour’s breakfast menu in Bondi Beach. While traveling in 2015, we visited this incredible restaurant for breakfast, I ordered their green breakfast bowl and it’s been one of my go-to morning meals ever since.

More Breakfast Bowls:

• Tex-Mex Breakfast Bowl
• Italian Breakfast Bowls
• Harvest Breakfast Bowls
• Meal Prep Breakfast Bowls
• Middle Eastern Breakfast Bowl

Green Quinoa Breakfast Bowl

Author: Stephanie Kay

Made with soft-boiled eggs, quinoa and avocado, this savoury quinoa breakfast bowl is a hearty and healthy vegetarian breakfast.

• Author: Stephanie Kay
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1 serving 1x
• Category: Breakfast

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Ingredients

• 1/2 cup quinoa, cooked
• 1 teaspoon butter or olive oil
• 1 spring onion, sliced
• 1 clove garlic, minced
• 4 leaves kale, roughly chopped
• 1/2 cup spinach, roughly chopped
• 2 eggs
• 1/4 avocado, sliced
• 1 handful cilantro, roughly chopped (optional)
• 1 pinch chilli flakes (optional)
• Salt
• Black pepper

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Instructions

1. Fill a small pot or saucepan with water and bring to a boil. Once boiling, using a slotted spoon, gently lower eggs into the water one at a time. (Be careful not to drop them in as they will rack.) Reduce the heat to medium and cook the eggs for 5 minutes for a very runny yolk or up to 7 minutes for a barely-set yolk. Once cooked, remove the eggs from the pot, transfer them directly to a bowl of cold water until they are cool enough to handle.
2. In a large pan on medium-high heat, warm the butter or oil.
3. Add onion and garlic and cook for 2-3 minute until tender. Add kale leaves and spinach, cover and cook for an additional 2-3 minutes until greens are bright in colour.
4. Once the greens are cooked, add the cooked quinoa to the pan, stir to combine with the cooked vegetables and heat for an additional 1 to 2 minutes until the quinoa is warm. Set aside.
5. Once the eggs have cooled, remove them from the cold water, crack them gently to break the shell and peel.
6. Transfer the quinoa and vegetable mixture to a bowl, add soft-boiled eggs and top with a sprinkle of chilli flakes, cilantro, salt, pepper and sliced avocado to serve.

Nutrition

• Serving Size: 1 bowl
• Calories: 366 calories
• Sugar: 2 grams
• Fat: 21 grams
• Carbohydrates: 27 grams
• Fiber: 6 grams
• Protein: 19 grams