Savory Breakfast Quinoa

Instructions

1. Step 1

   Rinse the quinoa thoroughly under cool running water, then drain well.

   Ingredients used: 200.0 gr Quinoa

   Cookware: fine mesh sieve

2. Step 2

   Dice the onion, mince the garlic, halve the tomatoes, and halve, pit, and slice the avocados. Keep the avocado separate.

   Ingredients used: 2.0 piece Avocado, 200.0 gr Cherry Tomato, 8.0 gr Garlic, 120.0 gr Yellow Onion

   Cookware: Chef Knife, cutting board

3. Step 3

   Place the rinsed quinoa and vegetable broth in the saucepan with ⅝ tsp (3 gr) salt. Bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 gr Salt, 480.0 ml Vegetable Broth

   Cookware: medium saucepan

4. Step 4

   Cover the saucepan, reduce to low heat, and simmer until the broth is absorbed and the quinoa is tender.

   Timer: 15 min (fixed)

   Cookware: medium saucepan, Saucepan Lid

5. Step 5

   Remove the quinoa from the heat and let it stand covered, then fluff it with a fork.

   Timer: 5 min (fixed)

   Cookware: fork, medium saucepan, Saucepan Lid

6. Step 6

   While the quinoa cooks, heat 1 tbsp (15 ml) olive oil in the skillet over medium heat. Add the prepared onion and cook until softened.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large nonstick skillet, wooden spoon

7. Step 7

   Add the prepared garlic and tomatoes. Cook until the garlic is fragrant and the tomatoes begin to soften.

   Timer: 3 min (fixed)

   Cookware: large nonstick skillet, wooden spoon

8. Step 8

   Add the spinach, ¼ tsp (1 gr) salt, and 1 gr black pepper. Cook over medium heat until the spinach wilts, then transfer the vegetables to the quinoa.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Baby Spinach, 1.0 gr Black Pepper, 1.0 gr Salt

   Cookware: large nonstick skillet, medium saucepan, wooden spoon

9. Step 9

   Fold the cooked vegetables through the fluffed quinoa and keep covered while cooking the eggs.

   Cookware: medium saucepan, Saucepan Lid, wooden spoon

10. Step 10

    Heat the remaining 1 tbsp (15 ml) olive oil in the skillet over medium heat. Crack in the eggs, season with the remaining ¼ tsp (1 gr) salt and 1 gr black pepper, and cook until the whites and yolks are firm and the centers reach 71°C.

    Timer: 5 min (fixed)

    Ingredients used: 1.0 gr Black Pepper, 4.0 piece Egg, 15.0 ml Olive Oil, 1.0 gr Salt

    Cookware: large nonstick skillet

11. Step 11

    Divide the savory quinoa among four bowls. Top with the sliced avocado and cooked eggs, then drizzle with the lemon juice.

    Ingredients used: 30.0 ml Lemon Juice