Breakfast Quinoa Bowl

This Breakfast Quinoa Bowl combines fluffy quinoa with fresh vegetables and a medley of spices, making for a nutritious and satisfying start to your day. Topped with a poached egg and a sprinkle of feta cheese, it’s a delightful, Halal-friendly dish that balances flavors and textures perfectly.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Olive oil - 1 tablespoon
• Red bell pepper - 1/2, diced
• Spinach - 1 cup, chopped
• Cherry tomatoes - 1/2 cup, halved
• Feta cheese - 50 grams, crumbled
• Eggs - 2
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/2 teaspoon
• Cilantro - 2 tablespoons, chopped (optional)

Steps

1. Rinse the quinoa under cold water and drain well.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red bell pepper and sauté for 3-4 minutes until softened.
4. Add the chopped spinach and halved cherry tomatoes to the skillet, cooking for an additional 2-3 minutes until the spinach is wilted.
5. Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetables. Stir in salt, black pepper, and paprika, mixing well to combine.
6. In a separate pot, bring water to a gentle simmer and poach the eggs to your desired doneness (about 3-4 minutes for medium).
7. To serve, divide the quinoa mixture into two bowls, top each with a poached egg, and sprinkle with crumbled feta cheese and chopped cilantro if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 50 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, promoting satiety and muscle health.
• Contains a variety of vitamins and minerals from fresh vegetables, contributing to overall well-being.

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