Egg Topped Spinach and Quinoa Breakfast2013-10-22
- Servings : 1
- Prep Time : 5m
- Cook Time : 7m
- Ready In : 10m
I love eggs. I consume at least one a day. It used to be two every morning, but a few months ago my father informed me that I need to watch my cholesterol because of family genetics. In light of that, I’ve turned to this recipe as my breakfast go-to the past few months. Cutting my breakfast routine down from two eggs to one. It provides lots of protein from the egg and quinoa as well as fiber from the spinach. Whenever I eat this I feel like I’m really enjoying a “super breakfast.” It will keep you full for hours and is simply delicious. Pair it with half a grapefruit if you’re really wanting to kick up the health factor.
I know that not everyone knows how to poach an egg. I prefer it in this recipe, so I will turn you to a very detailed instruction on how to poach an egg from one of our favorite bloggers at Smitten Kitchen if you need it.
adapted from SELF
- 1/2 cup cooked quinoa
- 2 handfulls baby spinach
- 1 teaspoon olive oil
- 1 egg
- salt and pepper to taste
Follow Smitten Kitchen's directions to poach an egg.
While your egg is cooking, in a large skillet, heat the olive oil.
Once heated, add the spinach and cooked quinoa. Sauté for about 3 minutes, until spinach is wilted to desire.
Plate the spinach and quinoa and top with your poached egg. Add salt and pepper to taste.
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