Eggs and Quinoa Breakfast Bowl

the gingered whisk

Eggs and Quinoa combine together perfectly in this savory breakfast bowl that is quick and easy to make, packed with nutrition and big on flavor! Quinoa and hard boiled eggs are topped with fresh tomatoes, sliced avocado, and everything bagel seasoning."

- The Gingered Whisk

Quinoa

Quinoa

Main Ingredient

– 2 cups quinoa, cooked – 3 eggs – ½ teaspoon baking soda – 2 Tablespoons olive oil, divided – 2 clove garlic, minced – 3 cups baby kale or baby spinach (I used a “Power Greens” mix that had baby kale, spinach and chard in it) – 1 cup cherry tomatoes, halved – 1 ripe avocado, sliced – ½ teaspoon salt – ½ teaspoon black pepper – Everything bagel seasoning

Ingredients

Eggs and Quinoa Breakfast Bowl Recipe

Yield

2 Servings

Prep Time

5 Minutes

Total Time

20 Minutes

Level

Quick & Easy

1. Carefully place the eggs in a medium saucepan.

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2. Add ½ teaspoon baking soda to the pan, and cover the eggs with cold water.

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3. Place on the stove over high heat and bring to a boil.

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4. Cover with a lid, and turn off the heat.

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5. Allow to sit for 10 minutes.

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6. Pour out the hot water into the sink and add cold water and ice.

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7. Allow the eggs to sit in the ice bath for 1 minute before peeling.

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8. While the eggs are cooking, heat a medium-large skillet over medium heat.

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9. Heat 1 tablespoon of olive oil in the pan.

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10. Saute the garlic for 30 seconds, stirring frequently, until fragrant.

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11. Add the baby kale and saute, stirring frequently, until wilted, 2-3 minutes.

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12. Peel the eggs and slice in half.

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13. In a bowl, add the cooked quinoa, wilted greens, sliced tomatoes, and avocado.

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14. Peel the eggs, slice in half, and add them to the bowl.

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15. Drizzle each bowl with 1 tablespoon olive oil, season with salt and pepper and everything bagel seasoning.

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Enjoy!

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