Description
This Savory Quinoa Breakfast Bowl is a nutritious and satisfying meal perfect for starting your day. It features fluffy cooked quinoa, sautéed kale seasoned with garlic and olive oil, creamy avocado slices, soft boiled eggs cooked to perfection, and a dollop of dairy-free pesto. This bowl is high in protein and fiber, light yet filling, and ideal for meal prepping a wholesome breakfast.
Ingredients
Scale
Quinoa Base
- 1 cup cooked quinoa (about 1/3 cup dry)
Vegetables and Seasonings
- 2 cups kale (chopped finely with stems removed)
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 avocado, sliced
Eggs
- 4 eggs
Condiments
- 1/2 batch dairy free pesto
Instructions
- Prepare Quinoa and Pesto: If not done already, cook the quinoa and prepare your dairy-free pesto according to your recipes or package instructions.
- Boil Water with Baking Soda: Bring a small pot of water to a boil and add 1/2 teaspoon baking soda to help with easier peeling of the eggs later.
- Add Eggs to Pot: Once the water boils, reduce heat to low and carefully add the eggs using a slotted spoon to prevent cracking.
- Cook Eggs: Turn the heat back up to a boil and immediately start a timer for 6 1/2 minutes for soft boiled eggs. For hard boiled eggs, cook up to 14 minutes.
- Ice Bath: When cooking time is up, transfer eggs to a bowl of ice water to halt cooking and facilitate peeling.
- Sauté Kale: While eggs cool, heat olive oil in a pan over medium heat. Add the chopped kale, minced garlic, salt, and pepper, and sauté until kale wilts and turns a deep green, about 3-5 minutes.
- Peel Eggs: Gently tap eggs on a hard surface to crack shells, then peel shells off carefully with your fingers.
- Assemble Bowl: Start by placing the cooked quinoa as the bowl base. Top with sautéed kale, sliced avocado, halved soft boiled eggs, a spoonful of dairy-free pesto, and optional red pepper flakes for a spicy kick.
- Serve and Enjoy: Serve immediately while warm, or store for meal prep. Enjoy your nutrient-packed savory quinoa breakfast bowl!
Notes
- This breakfast bowl is light yet rich in protein and fiber, making it ideal for a satisfying start to your day or quick meal prep.
- Soft boiled eggs provide a creamy yolk texture; cook longer if you prefer fully hard boiled eggs.
- Using baking soda in boiling water helps the egg shells crack and peel more easily.
- Dairy-free pesto adds flavor and freshness but feel free to swap for traditional pesto or another sauce of your choice.
- For extra spice, add red pepper flakes or a drizzle of hot sauce.
Nutrition
- Serving Size: 1 bowl, as written
- Calories: 506 kcal
- Sugar: 1.5 g
- Sodium: 350 mg
- Fat: 29 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8.6 g
- Protein: 21 g
- Cholesterol: 185 mg
