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- 1 cup cooked quinoa - 1 tablespoon extra virgin olive oil - 1 cup kale, finely chopped - 1 small red bell pepper, diced into small pieces - 1/2 cup cherry tomatoes, halved - 1/4 cup feta cheese, crumbled - 2 large eggs - Salt and freshly ground black pepper to taste - 1 tablespoon fresh lemon juice - 1/4 ripe avocado, elegantly sliced (for garnish) - Fresh herbs such as parsley or cilantro, finely chopped, for garnish Quinoa is a great base for a breakfast bowl. It is rich in protein and fiber. Kale and red bell pepper add color and nutrients. The cherry tomatoes bring a juicy burst of flavor. Feta cheese adds a creamy, salty touch. Eggs provide healthy fats and protein. The fresh lemon juice brightens up the dish. Avocado adds a smooth texture and healthy fats. This bowl has about 400 calories per serving. Each serving provides 15 grams of protein, 30 grams of carbs, 8 grams of fiber, and 20 grams of fat. Quinoa is gluten-free and packed with vitamins. It helps keep you full longer. Kale is high in vitamins A and C. Red bell peppers offer antioxidants. Eggs are a complete protein source. This meal is not just tasty; it is good for your body too. You can find the Full Recipe online to explore all the steps. Start by heating a medium skillet. Pour in 1 tablespoon of extra virgin olive oil. Let it get hot over medium heat. Then, add 1 cup of finely chopped kale. Sauté it for about 2-3 minutes. You want it to turn bright green and wilted. Next, toss in 1 small diced red bell pepper. Keep stirring for 3-4 more minutes. You want the pepper to be tender but still have some crunch. Now, add in 1/2 cup of halved cherry tomatoes and 1 cup of cooked quinoa. Season with salt, pepper, and 1 tablespoon of fresh lemon juice. Mix everything together well. Heat it through for about 2 minutes. For the eggs, you have a few options. You can poach, fry, or scramble them. If you like runny yolks, poaching is great. Just simmer water and gently slide in the eggs. For fried eggs, heat a non-stick skillet and cook them sunny-side up. If you want scrambled eggs, whisk them in a bowl and pour into the skillet. Cook until just set. Now comes the fun part—assembling your breakfast bowl. Start with a generous scoop of the quinoa and vegetable mixture in each bowl. Next, place a poached or fried egg right on top of the quinoa. Sprinkle 1/4 cup of crumbled feta cheese over the eggs. Add 1/4 ripe avocado, elegantly sliced, on the side. Finish each bowl with fresh herbs like parsley or cilantro. This adds color and flavor. Your savory quinoa breakfast bowl is ready to enjoy! For the full recipe, you can refer back to the ingredients and instructions provided. To save time, you can prepare quinoa and vegetables ahead. Cook a big batch of quinoa. Store it in the fridge for up to five days. This way, you can grab it when you need it. Chop your veggies in advance too. Keep them in containers. This makes cooking your savory quinoa breakfast bowl quick and easy. You can add spices or sauces to boost flavor. Try paprika or cumin for warmth. A dash of hot sauce adds a nice kick. If you enjoy tanginess, drizzle some balsamic glaze. This gives your bowl a fresh twist. Experiment with different herbs too. Fresh thyme or oregano can elevate the taste. Showcase vibrant colors in your breakfast bowl. Use wide, shallow dishes for serving. This allows all the beautiful layers to shine. Garnish with sliced avocado and fresh herbs. A sprinkle of feta on top adds both taste and color. Drizzle olive oil before serving for a polished look. Each bowl becomes a feast for the eyes! {{image_4}} You can easily change the protein in your savory quinoa breakfast bowl. If you want meat, use diced chicken. Cook it until it’s golden brown. It adds great flavor and makes the dish heartier. For a plant-based option, try firm tofu. Cube and sauté it until crispy. It soaks up all the flavors well. If you love cheese, add more feta or try goat cheese. Each option makes your bowl unique and delicious. Feel free to swap kale for other greens. Spinach is a great choice. It wilts nicely and has a mild taste. Swiss chard or arugula also work well. These greens add different colors and nutrients. Mixing greens can change the dish's look and taste, keeping it fresh and exciting every time you make it. Quinoa is a fantastic base, but you can try other grains too. Brown rice is a hearty option that is easy to find. It has a chewy texture and works great with the other ingredients. Farro brings a nutty flavor that pairs well with eggs. Barley is another fun choice; it’s filling and adds a unique taste. Experimenting with grains lets you explore various flavors and textures in your breakfast bowl. Check out the Full Recipe for all the details! To keep your savory quinoa breakfast bowl fresh, store leftovers in an airtight container. Place it in the fridge within two hours of cooking. This helps maintain its taste and texture. It will last for up to three days. Make sure to separate the eggs if they are still on top. This keeps them from getting too soggy. If you want to freeze your breakfast bowl, do it in parts. Store the quinoa and veggies in one container. Keep the eggs in another. You can freeze them for up to a month. To freeze, let them cool completely before packaging. This prevents ice crystals from forming. When you are ready to enjoy your bowl, take it out of the fridge or freezer. For refrigerated bowls, microwave it for about 1-2 minutes. Stir halfway through to heat evenly. If it is frozen, let it thaw overnight in the fridge. Then, reheat in the microwave for 2-3 minutes. Avoid using high heat. This keeps the veggies crisp and the eggs tender. Yes, you can easily make this recipe vegan. Simply replace the eggs with tofu or chickpea flour. For the cheese, swap feta with a plant-based cheese or nutritional yeast. This keeps all the flavor while making it vegan-friendly. To cook quinoa perfectly, rinse it first to remove its bitter coating. Use a two-to-one water ratio. Boil the water, then add the rinsed quinoa. Lower the heat and cover for about 15 minutes. Once done, let it sit for five minutes before fluffing with a fork. This will give you light and fluffy quinoa. This breakfast bowl stays fresh in the fridge for up to three days. Store it in an airtight container to keep it tasty. If you want to maintain the best quality, eat it within two days. The flavors meld together nicely, making it even better the next day. This blog post shared a tasty breakfast bowl recipe packed with healthy ingredients like quinoa, kale, and eggs. You learned how to cook and layer these vibrant foods for a satisfying meal. Remember, meal prep can save time and enhance flavor. Feel free to swap ingredients for personal taste or dietary needs. Enjoy your colorful bowl and feel great knowing you’ve made a nutritious choice. Healthy eating can be easy and fun!

Savory Quinoa Breakfast Bowl

Start your day with a delicious Savory Quinoa Breakfast Bowl that’s both nutritious and satisfying! Packed with vibrant veggies, creamy avocado, and topped with a perfectly cooked egg, this easy recipe will fuel your mornings. Discover how to combine quinoa, kale, and feta for a breakfast that’s colorful and full of flavor.
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Ingredients
  

1 cup cooked quinoa

1 tablespoon extra virgin olive oil

1 cup kale, finely chopped

1 small red bell pepper, diced into small pieces

1/2 cup cherry tomatoes, halved

1/4 cup feta cheese, crumbled

2 large eggs

Salt and freshly ground black pepper to taste

1 tablespoon fresh lemon juice

1/4 ripe avocado, elegantly sliced (for garnish)

Fresh herbs such as parsley or cilantro, finely chopped, for garnish

Instructions
 

In a medium skillet, pour in the extra virgin olive oil and heat it over medium heat until shimmering. Add the finely chopped kale and sauté for approximately 2-3 minutes, or until it becomes vibrant and wilted.

    Incorporate the diced red bell pepper into the skillet. Continue to sauté for an additional 3-4 minutes, stirring frequently, until the bell pepper is tender yet retains some crunch.

      Next, gently stir in the halved cherry tomatoes and the cooked quinoa. Season the mixture with salt, freshly ground black pepper, and freshly squeezed lemon juice, blending everything together. Allow it to heat through for about 2 minutes, ensuring all ingredients are well combined.

        Meanwhile, in a separate non-stick skillet, poach or fry the eggs according to your preference. Alternatively, you may choose to scramble them if that suits your taste better.

          Once all elements are cooked to your liking, it’s time to assemble the bowls. Begin with a generous base of the quinoa and vegetable mixture in each bowl.

            Carefully place a poached or fried egg on top of the quinoa layer in each bowl. Sprinkle crumbled feta cheese over the eggs and add the sliced avocado elegantly alongside.

              Finally, finish each bowl with a sprinkle of fresh herbs, adding a burst of color and flavor for a delightful presentation.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2

                  - Presentation Tips: Serve the breakfast bowls in wide, shallow dishes to beautifully showcase the colorful layers of ingredients. For an extra touch, drizzle a bit more lemon juice or olive oil over the top before serving. Enjoy each vibrant bite!