Savory Quinoa Breakfast Bowl

Instructions

1. Step 1

   Rinse the quinoa thoroughly under cool running water and drain well.

   Ingredients used: 170.0 gr Quinoa

   Cookware: fine mesh strainer

2. Step 2

   Transfer the rinsed quinoa to the saucepan. Add the water and ⅜ tsp (2 gr) salt, then bring to a boil over high heat.

   Ingredients used: 2.0 gr Salt, 360.0 ml Water

   Cookware: saucepan, wooden spoon

3. Step 3

   Cover the saucepan, reduce to low heat, and simmer until the water is absorbed.

   Timer: 15 min (fixed)

   Cookware: saucepan

4. Step 4

   Remove the saucepan from the heat, leave it covered for 5 minutes, then fluff the quinoa.

   Timer: 5 min (fixed)

   Cookware: saucepan, wooden spoon

5. Step 5

   Halve the tomatoes and slice the avocado, keeping them separate.

   Ingredients used: 1.0 piece Avocado, 150.0 gr Cherry Tomato

   Cookware: Chef Knife, cutting board

6. Step 6

   Heat 2 tsp (10 ml) olive oil in the skillet over medium heat. Add the prepared tomatoes and the spinach, season with ¼ tsp (1 gr) salt and ¼ tsp (0.5 gr) black pepper, and cook until the spinach wilts and the tomatoes soften slightly.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 gr Baby Spinach, 0.5 gr Ground Black Pepper, 10.0 ml Olive Oil, 1.0 gr Salt

   Cookware: nonstick skillet, wooden spoon

7. Step 7

   Transfer the vegetables to a plate. Return the skillet to medium heat, add the remaining 1 tsp (5 ml) olive oil, and crack in the eggs. Season with the remaining ¼ tsp (1 gr) salt and ¼ tsp (0.5 gr) black pepper, then cook until the whites are fully set and the yolks reach the desired doneness.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 piece Egg, 0.5 gr Ground Black Pepper, 5.0 ml Olive Oil, 1.0 gr Salt

   Cookware: nonstick skillet

8. Step 8

   Divide the quinoa between serving bowls. Top with the sautéed vegetables, eggs, avocado, feta, and lemon juice, then serve warm.

   Ingredients used: 40.0 gr Feta Cheese, 15.0 ml Lemon Juice

   Cookware: serving bowl