Busy Executive Breakfast Quinoa and Spinach Breakfast Bowl

Recipe Overview

Start your busy day right with this nutritious and flavorful Quinoa and Spinach Breakfast Bowl. This dish is a perfect blend of protein-packed quinoa, vibrant spinach, and a hint of savory spices, making it unique for its health benefits and convenience. Ideal for busy executives or anyone looking for a quick yet satisfying breakfast, this bowl can be whipped up in about 20 minutes. The flavor profile is savory with a touch of earthiness from the quinoa and spinach, while the texture is a lovely contrast of tender quinoa mixed with slightly wilted spinach.

Prep and Cook Times

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Skill Level: Beginner

Serving Information

Yields 2 servings. This breakfast bowl is great on its own but can be paired with a side of sliced avocado or a dollop of Greek yogurt for added creaminess.

Ingredients List

• 1 cup (170g) quinoa (rinse before cooking)
• 2 cups (480ml) vegetable broth or water
• 2 cups (60g) fresh spinach, roughly chopped
• 1 tablespoon olive oil
• 2 large eggs (for a vegan option, substitute with tofu or chickpea flour scramble)
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Optional toppings: Cherry tomatoes, feta cheese, or sliced almonds

Substitutions:

• For a gluten-free option, ensure your quinoa is certified gluten-free.
• To make it vegan, substitute eggs with scrambled tofu or chickpea flour mixed with water.

Equipment List

• Medium saucepan (for cooking quinoa)
• Nonstick skillet (for sautéing spinach and cooking eggs)
• Mixing bowl (for combining toppings)
• Measuring cups and spoons
• Wooden spoon or spatula

Step-by-Step Instructions

1. Rinse the Quinoa: Place quinoa in a fine-mesh strainer and rinse under cold water for about 30 seconds to remove bitterness.

2. Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork and set aside.

3. Sauté the Spinach: While the quinoa cooks, heat olive oil in a nonstick skillet over medium heat. Add chopped spinach and sauté for 2-3 minutes until wilted. Sprinkle with garlic powder, salt, and pepper.

4. Cook the Eggs: In the same skillet, push the spinach to one side and crack the eggs into the other side. Cook sunny-side up for 2-3 minutes, or until the whites are set but yolks are still runny. For scrambled eggs, whisk the eggs in a bowl first and then pour into the skillet, stirring until cooked through.

5. Assemble the Bowl: Divide the cooked quinoa between two bowls. Top each with sautéed spinach and an egg. Add any optional toppings like cherry tomatoes or feta cheese.

6. Serve: Enjoy your nutritious breakfast immediately!

Technique Tips and Troubleshooting

• Cooking Quinoa: Ensure you rinse quinoa well. This step removes saponins, which can give a bitter taste.
• Eggs: If you prefer your eggs well-done, cover the skillet with a lid for the last minute of cooking.
• Texture: If your quinoa has a slight crunch, it may need a few more minutes of cooking. Just add a splash of water and cover until it softens.

Plating and Presentation

Serve your breakfast bowl in a deep dish for a visually appealing layered look. Drizzle with a little extra olive oil and sprinkle with fresh herbs or nuts for color and texture.

Storage and Reheating Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the microwave for 1-2 minutes or in a skillet over medium heat until heated through.

Variations and Customizations

• Add Veggies: Throw in other vegetables like bell peppers or mushrooms for added flavor and nutrition.
• Spice it Up: Add a pinch of red pepper flakes for a little heat.
• Protein Boost: Include black beans or chickpeas for additional protein.

Notes on Ingredients and Equipment

• Fresh spinach is recommended for its vibrant flavor, but frozen spinach works in a pinch (just thaw and squeeze out excess water).
• A nonstick skillet makes cooking eggs easier and cleanup quicker.

Final Touches and Personal Notes

This breakfast bowl has become a go-to for me during hectic mornings because it’s nourishing and satisfying. It’s quick to prepare and can be customized to suit my cravings. I encourage you to experiment with different toppings or add-ins to make this recipe your own!

FAQ

1. Can I make this breakfast bowl ahead of time?
   Yes, you can prepare the quinoa and sauté the spinach the night before. Just reheat in the morning and add the eggs fresh.

2. What can I use instead of eggs?
   For a vegan option, substitute eggs with scrambled tofu or chickpea flour mixed with water.

3. How can I add more flavor to the quinoa?
   Cook the quinoa in vegetable broth or add herbs and spices, such as cumin or lemon zest, during the cooking process.

4. Is this breakfast suitable for meal prep?
   Absolutely! Just keep the components separate until you’re ready to eat to maintain freshness.

5. Can I freeze the breakfast bowl?
   While cooked quinoa freezes well, the eggs and sautéed spinach are best enjoyed fresh. Consider freezing just the quinoa and reheating it with fresh spinach and eggs.