Description
This savory quinoa breakfast bowl is a nourishing, protein-packed breakfast made with fluffy quinoa, sautéed kale, creamy avocado, soft boiled eggs, and flavorful pesto. It’s a wholesome and satisfying savory breakfast that works perfectly for meal prep or busy mornings.
Ingredients
- 1 cup cooked quinoa
- 2 cups finely chopped kale, stems removed
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 avocado, sliced
- 4 large eggs
- 1/2 cup dairy-free pesto
- 1/2 teaspoon baking soda
- Optional: red pepper flakes for garnish
Instructions
- If not already prepared, rinse 1/3 cup dry quinoa thoroughly and cook it with 2/3 cup water until fluffy and tender.
- Fill a small saucepan with water and bring it to a boil. Add the baking soda to help make the eggs easier to peel.
- Carefully lower the eggs into the boiling water using a spoon.
- Cook the eggs for 6 1/2 minutes for soft centers, or longer for firmer yolks.
- Transfer the cooked eggs immediately into a bowl of ice water and cool for several minutes before peeling.
- Heat olive oil in a skillet over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the chopped kale, salt, and black pepper.
- Cook for 3 to 4 minutes until the kale softens and becomes deep green.
- Peel the eggs carefully and slice them in half.
- Divide the cooked quinoa between serving bowls.
- Top with sautéed kale, sliced avocado, soft boiled eggs, and dairy-free pesto.
- Sprinkle with red pepper flakes if desired and serve immediately.
Notes
- Roasted chickpeas or tofu scramble can replace eggs for a vegan version.
- Spinach, Swiss chard, or arugula can replace kale.
- Add cherry tomatoes, mushrooms, roasted sweet potatoes, or bell peppers for extra vegetables.
- Top with hemp hearts, sunflower seeds, or toasted almonds for crunch.
- Store quinoa, kale, and eggs separately in the refrigerator for up to 3 days.
- Slice avocado fresh before serving to prevent browning.
- This breakfast bowl can be enjoyed warm, cold, or at room temperature.
- Hummus or tahini sauce can replace pesto for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 430mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 370mg
