Serves
4
Quinoa Breakfast Bowl
A nice variety for breakfast and something a little different to your usual. If you are feeling a bit unenthusiastic for breakfastrecently then give this a whirl.
Ingredients
- 4 tbsp olive oil
- 1 tsp lemon juice
- 100g quinoa
- 2 tsp cumin
- 1 tsp paprika
- 300ml water
- 4 medium eggs
- 80g kalamata olives, chopped
- 8 plum tomatoes, quartered
- 1 medium avocado
- Bunch fresh coriander
Directions
- In a medium bowl, mix together 1 tbsp olive oil and lemon juice. Season with salt and pepper, then set aside.
- Heat 1 tbsp olive oil in a saucepan over medium heat. Add the quinoa, cumin, paprika, and a pinch of salt. Sauté for about 2 minutes.
- Stir in the water and bring it to a low boil. Cover and reduce the heat to simmer. Cook for approximately 20 minutes or until most of the liquid has been absorbed.
- Fluff the quinoa with a fork and remove it from the heat. Cover and let it sit.
- Heat the remaining olive oil in a frying pan over medium/high heat. Crack in the eggs and cook for around 5 minutes until the whites are cooked. Remove from the heat.
- In the bowl with the vinaigrette, combine the quinoa, olives, and tomatoes. Mix well.
- Portion the mixture into 4 bowls and top each with a few slices of avocado and a fried egg.
- Sprinkle with fresh coriander and season with salt and pepper. Serve and enjoy!
- Calories: 407 kcal
- Protein: 12g
- Fats: 30g
- Carbohydrates: 18g
- Fibre: 4.8g
