Description
This Savory Quinoa Breakfast Bowl is a light and refreshing morning meal packed with protein and nutrients. Featuring fluffy cooked quinoa, sautéed kale, creamy avocado, dairy-free pesto, and perfectly soft-boiled eggs, it’s a wholesome and delicious dish perfect for a nutritious start or meal prep.
Ingredients
Scale
Quinoa Base
- 1 cup cooked quinoa (about 1/3 cup dry)
Vegetables & Flavorings
- 2 cups kale (chopped finely with the stems removed)
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 avocado
Eggs
- 4 eggs
Additional
- 1/2 batch dairy free pesto
- Optional: red pepper flakes for topping
Instructions
- Prepare Quinoa and Pesto: If you haven’t already, cook the quinoa and prepare the dairy-free pesto as instructed or use pre-made versions.
- Boil Water with Baking Soda: Bring a small pot of water to a boil and add 1/2 teaspoon of baking soda. This helps make peeling the eggs easier later.
- Cook Eggs: Reduce the heat to low and carefully add the eggs using a slotted spoon. Increase heat back to a boil and set a timer for 6 1/2 minutes for soft boiled eggs. For harder yolks, boil longer up to 14 minutes.
- Cool Eggs: Immediately transfer the eggs to a bowl of ice water to stop cooking and facilitate peeling.
- Sauté Kale: While eggs cool, heat olive oil in a pan over medium heat. Add minced garlic, chopped kale, salt, and pepper, and sauté until the kale wilts and darkens in color, about 3-5 minutes.
- Peel Eggs: Gently tap the bottom of each egg on a hard surface to crack the shell, then peel off the shell with your fingers.
- Assemble the Bowl: Start with a base of cooked quinoa, top with sautéed kale, sliced avocado, halved soft-boiled eggs, a dollop of dairy-free pesto, and optional red pepper flakes for some heat. Serve immediately and enjoy!
Notes
- Light, refreshing, and packed with protein, this quinoa breakfast bowl is perfect for a nutritious start to your day.
- Great for meal prep as components can be made ahead of time and assembled quickly.
- Adjust egg cooking time according to desired yolk consistency.
- You can substitute kale with spinach or other leafy greens if preferred.
- Dairy-free pesto keeps the dish vegan-friendly aside from the eggs; omit eggs for a vegan option.
Nutrition
- Serving Size: 1 bowl, as written
- Calories: 506 kcal
- Sugar: 1.5 g
- Sodium: 350 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8.6 g
- Protein: 21 g
- Cholesterol: 186 mg
