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.
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Green Quinoa Breakfast Bowl
Made with soft-boiled eggs, quinoa and avocado, this savoury quinoa breakfast bowl is a hearty and healthy vegetarian breakfast.
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Prep Time: 5 minutes -
Cook Time: 10 minutes
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Total Time: 15 minutes
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Yield: 1 serving 1x
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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
Instructions
- 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.
- In a large pan on medium-high heat, warm the butter or oil.
- 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.
- 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.
- Once the eggs have cooled, remove them from the cold water, crack them gently to break the shell and peel.
- 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
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