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4.7 from 11 reviews

A light and refreshing Savory Quinoa Breakfast Bowl featuring fluffy cooked quinoa, sautéed kale, creamy avocado, dairy-free pesto, and perfectly soft boiled eggs. This protein-packed bowl is perfect for a nutritious start to your day or meal prep.

Ingredients

Quinoa and Vegetables

  • 1 cup cooked quinoa (about 1/3 cup dry)
  • 2 cups kale (chopped finely with stems removed)
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Other Ingredients

  • 1/2 avocado
  • 4 eggs
  • 1/2 batch dairy free pesto

Instructions

  1. Prepare Quinoa and Pesto: If you haven’t already, cook the quinoa and prepare the dairy-free pesto according to your preferred recipes or package instructions.
  2. Boil Water for Eggs: Bring a small pot of water to a boil and add 1/2 teaspoon baking soda to help the egg shells come off easily after cooking.
  3. Add Eggs to Water: Once the water boils, reduce heat to low. Use a slotted spoon to carefully add the eggs into the pot to avoid cracking.
  4. Cook Eggs: Turn the heat back up to high and immediately set a timer for 6 1/2 minutes for soft-boiled eggs. For firmer yolks, cook up to 14 minutes. This recipe uses 6 1/2 minutes.
  5. Ice Bath: When the timer ends, transfer the eggs immediately into a bowl of ice water to stop the cooking process and make peeling easier. Let them sit while you prepare the rest.
  6. Sauté Kale: In a pan, heat olive oil over medium heat. Add the chopped kale, minced garlic, salt, and pepper. Sauté for a few minutes until the kale wilts and turns a dark green color.
  7. Peel Eggs: Carefully tap the bottom of each egg on a hard surface to crack and peel off the shell using your fingers.
  8. Assemble Bowl: Start with a base of cooked quinoa in each bowl. Top with sautéed kale, sliced avocado, halved soft boiled eggs, and dollops of dairy-free pesto. Optionally, sprinkle with red pepper flakes for extra heat.
  9. Serve and Enjoy: Serve immediately and enjoy your savory, protein-rich breakfast bowl.

Notes

  • This bowl is great for meal prep and can be stored in the refrigerator for up to 2 days; add avocado fresh to prevent browning.
  • Adjust egg cooking time based on your preferred yolk consistency – shorter for runny yolks, longer for hard boiled.
  • Use any leafy greens you prefer if kale is unavailable, such as spinach or Swiss chard.
  • You can substitute pesto with store-bought vegan or dairy-free pesto if you want to save time.
  • Add toppings like cherry tomatoes or roasted nuts for extra texture and flavor.

Nutrition

Find it online: https://mcloo.com/savory-quinoa-breakfast-bowl-recipe/