Total time · 25 min
Quinoa Breakfast Bowl with Soft-Boiled Egg and Vegetables
A Quebec-style quinoa breakfast bowl with soft-boiled egg and vegetables that highlights Quinoa and Eggs.
- Prep
- 1 min
- Cook
- 24 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~140 kcal per serving partial estimate
- Ingredient value
- ~$4.04 partial estimate; 5 of 9 ingredients estimated
Ingredients
- 200 g Quinoa
- 4 piece Eggs
- 120 g Spinach
- 200 g Cherry tomatoes (halved)
- 1 piece Avocado (sliced)
- 2 tbsp Olive oil
- 1 piece Lemon (the juice)
- to taste Salt
- to taste Pepper
Directions
- 13 min
Rinse the quinoa, cook it in salted water until the grains are tender, then drain and season with olive oil and lemon juice.
- 7 min
Cook the eggs in boiling water for jammy yolks, cool them under cold water and peel.
- 3 min
Divide the quinoa among four bowls and add the spinach, cherry tomatoes and avocado.
- 2 min
Halve the eggs, place them on the bowls, season with salt and pepper and serve.