Description
A light and nourishing Savory Quinoa Breakfast Bowl featuring fluffy quinoa, sautéed kale, creamy avocado, soft boiled eggs, and dairy-free pesto. This recipe offers a perfect balance of protein, fiber, and healthy fats, making it an ideal meal prep-friendly breakfast.
Ingredients
Scale
Base
- 1 cup cooked quinoa (about 1/3 cup dry)
Vegetables & Seasonings
- 2 cups kale (chopped finely with the stems removed)
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 avocado
Eggs
- 4 eggs
Extras
- 1/2 batch dairy free pesto
- Optional: red pepper flakes for topping
Instructions
- Prepare quinoa and pesto. If not already cooked, prepare the quinoa according to package instructions and prepare or have the dairy-free pesto ready.
- Boil eggs. Bring a small pot of water to a boil and add 1/2 teaspoon of baking soda to help with peeling later.
- Cook eggs. Reduce heat to low, carefully add the eggs using a slotted spoon, then immediately bring water back to a boil and set a timer for 6 1/2 minutes for soft-boiled eggs. For hard-boiled eggs, extend boiling up to 14 minutes.
- Cool eggs. When time is up, transfer eggs to a bowl of ice water to stop cooking and ease peeling.
- Sauté kale. While eggs cool, add chopped kale to a pan with olive oil, minced garlic, salt, and pepper. Sauté for a few minutes until kale wilts and darkens in color.
- Peel eggs. Gently tap the bottom of each egg on a hard surface to crack the shell, then peel off the shell carefully.
- Assemble the bowl. In serving bowls, layer the cooked quinoa, sautéed kale, sliced avocado, halved peeled eggs, dairy-free pesto, and optionally sprinkle red pepper flakes. Serve immediately and enjoy.
Notes
- This breakfast bowl is light, refreshing, and packed with protein, making it an excellent option for meal prep.
- The addition of baking soda to boiling water helps the eggs peel more easily.
- Adjust egg boiling time depending on preferred yolk consistency—from soft to hard-boiled.
- The kale is sautéed quickly to retain nutrients while softening its texture and deepening flavor.
- Use dairy-free pesto to keep the dish vegan-friendly, if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 506 kcal
- Sugar: 1.5 g
- Sodium: 300 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: 186 mg
