Savory Quinoa Breakfast Bowl with Spinach and Poached Eggs

This high-protein breakfast bowl combines nutty quinoa with sautéed spinach and perfectly poached eggs, bringing together traditional breakfast elements with a wholesome twist. The dish is topped with a sprinkle of feta cheese and a drizzle of olive oil, making it both satisfying and nutritious. Ideal for those looking to start their day with a protein-rich meal.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 cups fresh spinach
• 4 large eggs
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• Salt and pepper to taste
• Red pepper flakes (optional, for heat)

Instructions:

1. Rinse the quinoa under cold water, then combine it with water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper.
3. In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny.
4. Once the quinoa is cooked, fluff it with a fork and divide it into serving bowls. Top each bowl with sautéed spinach, a poached egg, crumbled feta cheese, and a drizzle of the remaining olive oil.
5. Sprinkle with red pepper flakes if desired, and serve immediately.