An all encompassing, nutritious breakfast quinoa bowl that contains spinach, tomatoes and a perfectly poached egg on top. It’s gluten free and dairy free, and a super savory way to start your day.
When it’s cold out, I love a warm dish to start my day like this quinoa breakfast bowl. Eating warm food for breakfast also helps out your digestion.
Picture this, your body has been fast asleep, hibernating, relaxing, and recovering. Then you wake up and throw something ice cold on it. It’s like throwing water on a fire.
For those of us with a weaker digestion system, those digestive fires take some stoking to get the juices flowing so you can properly assimilate its nutrients. Starting with a warm breakfast bowl can help get things going on the right foot.
Of course, if you don’t digest grains well, or aquatic grass as quinoa is, then you can swap out the quinoa for cauliflower rice and keep your healthy breakfast bowl.
I always like bonus veggies so I included spinach here, and I’ve also made this breakfast bowl with sauteed kale. It’s great to throw in whatever leftover vegetables you might have in the house.
Eggs are a superfood, full of protein, omega-3 acids, calcium, B12 and Vitamin A and D so if you can tolerate them, throw one on top. I like poaching eggs so you can pierce the egg open and mix the yoke with the rest of the breakfast bowl.
So get your digestive juices flowing in the morning with this healthy quinoa breakfast bowl. Wash it down with one of my juices or smoothies, and there will be no stopping you!
Quinoa Breakfast Bowl
1 cup diced onions
1 cup chopped tomatoes
1 cup fresh spinach
1 tablespoon coconut oil
1 tablespoon Sriracha
1 teaspoon white vinegar
Salt and pepper to taste
Place coconut oil in a large skillet over medium heat. Add onions and sauté until translucent, then add the tomatoes. Allow tomatoes to break down, about 5 minutes. Toss in the spinach and combine all with a dash of salt and pepper. When spinach has wilted, add the quinoa or cauliflower rice and mix well. Take the pan off the heat and stir in the Sriracha.
Meanwhile, bring a small pot of salted water to a boil. Reduce heat so water is simmering. Add the vinegar and begin stirring the water quickly to the right, creating a whirlpool. Crack one egg at a time into a small bowl or onto a spoon, and then gently drop each egg into the water. Boil one egg at a time for better results. The egg is done once the white is set, about 3-5 minutes.
Divide the quinoa mixture between 4 bowls, and top each with an egg, season and enjoy.