Made with soft-boiled eggs, quinoa and avocado, this savoury quinoa breakfast bowl is a hearty and healthy vegetarian breakfast.
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:1 serving 1x
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
1/4 avocado, sliced
1 handful cilantro, roughly chopped (optional)
1 pinch chilli flakes (optional)
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.