Savory Breakfast Quinoa Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · vegetarian, gluten-free
346 cal
15g protein
40g carbs
14g fat
per serving · estimated
Ingredients
- 1/2 cup quinoa
- 1 cup water
- 2 large eggs
- 1 cup spinach
- 1/2 cup cherry tomatoes
- 1/4 cup crumbled feta cheese
- 1 tbsp olive oil
- to taste salt & pepper
Method (tap to check — screen stays awake)
- Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
- While quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add spinach and cherry tomatoes, cook until spinach is wilted and tomatoes are slightly softened, about 3-4 minutes.
- In a separate small pan, fry or scramble the eggs until just set, seasoning with salt and pepper.
- Divide cooked quinoa into four bowls. Top each with sautéed vegetables, a portion of eggs, crumbled feta cheese, and drizzle with remaining olive oil.
- Serve immediately for a warm, satisfying breakfast.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.