Ingredients
Scale
The beauty of these breakfast bowls lies in their simplicity and the quality of ingredients you choose. My philosophy has always emphasized fresh, wholesome ingredients that bring out the best in any dish. Here’s what you’ll need to create your own masterpiece:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 4 large eggs
- 1 cup fresh spinach, roughly chopped
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- Optional: Hot sauce or salsa for extra kick
Instructions
- Start by cooking the quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.
- While the quinoa cooks, heat olive oil in a skillet over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes for sunny-side-up eggs.
- In another pan, quickly sauté the spinach until just wilted, about 1 minute.
- Assemble the bowls by dividing the cooked quinoa among four bowls. Top each with one egg, a handful of spinach, avocado slices, cherry tomato halves, and a sprinkle of feta cheese.
- Season with salt, pepper, and a dash of hot sauce or salsa if desired. Serve immediately and enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
