Quinoa breakfast bowl

Quinoa breakfast bowl

11 ratings

Anna and Holger, derultimativekockblog

derultimativekochblog.com

„We love to combine breakfast and lunch on the weekends, and this nutritious bowl is the perfect way to start the day!“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g
quinoa
½
stock cube
400 g
cherry tomatoes
1 tbsp
rosemary
½
avocado
2 tbsp
olive oil
1 tsp
agave syrup
1 tbsp
white miso paste
1 tbsp
mustard
1 tsp
sesame oil
2 tbsp
neutral oil
1 tsp
lemon juice
1 tbsp
water
2
eggs
30 g
baby spinach
2 tsp
dukkah
1 tbsp
beetroot sprouts
sea salt
pepper
lemon juice to serve
Metric
Imperial
  • 200 g quinoa
  • ½  stock cube
  • 400 g cherry tomatoes
  • 1 tbsp rosemary
  • ½  avocado
  • 2 tbsp olive oil
  • 1 tsp agave syrup
  • 1 tbsp white miso paste
  • 1 tbsp mustard
  • 1 tsp sesame oil
  • 2 tbsp neutral oil
  • 1 tsp lemon juice
  • 1 tbsp water
  • 2  eggs
  • 30 g baby spinach
  • 2 tsp dukkah
  • 1 tbsp beetroot sprouts
  • sea salt
  • pepper
  • lemon juice to serve

Utensils

  • frying pan
  • large saucepan
  • sieve
  • small saucepan
  • cooking spoon
  • cutting board
  • knife
  • small bowl

Enjoy with

Pomegranate blueberry smoothie
The slightly acidic and sweet flavors pairs perfectly with the savory taste of this breakfast bowl.

Nutrition per serving

Cal
637
Protein
17g
Fat
49g
Carb
28g

Step 1/4

Place quinoa in sieve and run under cold water. Add fresh water to a saucepan, add quinoa and stock cube, and cook according to package instructions. Set aside.
  • 200 quinoa
  • ½ stock cube
  • large saucepan
  • sieve

Place quinoa in sieve and run under cold water. Add fresh water to a saucepan, add quinoa and stock cube, and cook according to package instructions. Set aside.

Step 2/4

Cut tomatoes into halves. Pick rosemary from stem and roughly chop. Remove pit and peel avocado, cut into bite-sized cubes and set aside. Add olive oil to pan over medium-high heat. Add tomatoes, rosemary, and agave syrup and cook for approx. 15 mins. or until tomatoes thicken. Stir occasionally, then set aside.
  • 400 cherry tomatoes
  • ½ avocado
  • 1 tbsp rosemary
  • 1 tsp agave syrup
  • olive oil for frying
  • frying pan
  • cutting board
  • knife
  • spatula

Cut tomatoes into halves. Pick rosemary from stem and roughly chop. Remove pit and peel avocado, cut into bite-sized cubes and set aside. Add olive oil to pan over medium-high heat. Add tomatoes, rosemary, and agave syrup and cook for approx. 15 mins. or until tomatoes thicken. Stir occasionally, then set aside.

Step 3/4

For the miso sauce, add white miso paste, mustard, sesame oil, neutral plant oil, lemon juice, and water to a small bowl and mix until the texture is smooth. Season to taste with salt and pepper.
  • 1 tbsp white miso paste
  • 1 tbsp mustard
  • 1 tsp sesame oil
  • 2 tbsp neutral oil
  • 1 tsp lemon juice
  • 1 tbsp water
  • salt
  • pepper
  • small bowl

For the miso sauce, add white miso paste, mustard, sesame oil, neutral plant oil, lemon juice, and water to a small bowl and mix until the texture is smooth. Season to taste with salt and pepper.

Step 4/4

Add water to a small saucepan and bring to a boil. Cook eggs for approx. 6 min., peel, then set aside. Add quinoa to a serving bowl and top with avocado cubes, cooked tomatoes, and fresh baby spinach. Place egg in the middle and finish the bowl off with some miso sauce, a sprinkle of dukkah, and beetroot sprouts. Add more salt, pepper, and lemon juice as desired and enjoy!
  • 2 eggs
  • 30 baby spinach
  • 2 tsp dukkah
  • 1 tbsp beetroot sprouts
  • salt
  • pepper
  • lemon juice for serving
  • small saucepan

Add water to a small saucepan and bring to a boil. Cook eggs for approx. 6 min., peel, then set aside. Add quinoa to a serving bowl and top with avocado cubes, cooked tomatoes, and fresh baby spinach. Place egg in the middle and finish the bowl off with some miso sauce, a sprinkle of dukkah, and beetroot sprouts. Add more salt, pepper, and lemon juice as desired and enjoy!