Vibrant Green Quinoa Breakfast Bowl for Energizing Mornings Recipe

Introduction

Start your day with a nourishing and colorful Vibrant Green Quinoa Breakfast Bowl. Packed with greens, protein, and healthy fats, this bowl energizes your morning with clean, satisfying flavors.

Ingredients

• 1 cup quinoa, rinsed before cooking
• 1 cup kale, chopped finely
• 1 cup spinach, washed
• 1 whole avocado, ripe and slightly soft to the touch
• 2 large eggs, soft-boiled
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds (optional, omit if allergies)
• 1/4 cup feta cheese (optional, use if dairy is permitted)

Instructions

1. Step 1: Rinse the quinoa under cold water. In a pot, combine the quinoa with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until the quinoa is fluffy and the water is absorbed.
2. Step 2: While the quinoa cooks, chop the kale finely and wash the spinach thoroughly.
3. Step 3: For soft-boiled eggs, bring a pot of water to a gentle boil. Carefully add the eggs and cook for 6 to 7 minutes. Remove the eggs and place them in an ice bath for about 5 minutes to stop the cooking process.
4. Step 4: In a serving bowl, layer the cooked quinoa first, then add the chopped kale and spinach on top.
5. Step 5: Slice the avocado and arrange it atop the greens. Peel and halve the soft-boiled eggs, placing them on the bowl.
6. Step 6: Sprinkle pumpkin seeds, sunflower seeds, and feta cheese if using. Drizzle with a little olive oil and add a pinch of salt if desired for extra flavor.

Tips & Variations

• Use any seeds or nuts you prefer or have on hand; chopped almonds or walnuts work well too.
• Swap the soft-boiled eggs for poached or scrambled eggs to suit your taste.
• If you’re dairy-free, skip the feta or use a plant-based cheese alternative.
• Adding a squeeze of lemon juice brightens the flavors and adds freshness.

Storage

Store the quinoa and greens mixture in an airtight container in the refrigerator for up to 4 days. Keep sliced avocado and soft-boiled eggs separate and add fresh before serving for the best texture and taste. Reheat the base gently if desired; avoid reheating eggs once cooked.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of kale and spinach?

Yes, any tender leafy greens like Swiss chard, arugula, or beet greens can be substituted. Adjust cooking time if using tougher greens.

How can I make this recipe vegan?

Omit the eggs and feta cheese. Add extra seeds or nuts for protein, or top with sautéed tofu or tempeh for a satisfying vegan alternative.

Vibrant Green Quinoa Breakfast Bowl for Energizing Mornings Recipe

Print Recipe

★★★★★

4.5 from 329 reviews

Start your day with this Vibrant Green Quinoa Breakfast Bowl, packed with protein-rich quinoa, nutrient-dense greens, creamy avocado, and soft-boiled eggs for an energizing and wholesome morning meal. This colorful bowl is easy to prepare, customizable with seeds and cheese toppings, and provides a balanced mix of carbohydrates, healthy fats, and protein.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 1 bowl 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Healthy, Contemporary
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Base

• 1 cup Quinoa (rinsed before cooking)
• 1 cup Kale (chopped finely)
• 1 cup Spinach (washed)

For the Toppings

• 1 whole Avocado (ripe, yields slightly when pressed)
• 2 large Eggs (soft-boiled)
• 2 tablespoons Pumpkin Seeds (can be swapped)
• 2 tablespoons Sunflower Seeds (optional for allergies)
• 1/4 cup Feta Cheese (optional, if dairy is permitted)

Instructions

1. Cook the quinoa: Rinse 1 cup of quinoa under cold water until water runs clear. In a pot, combine the quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes until the quinoa is fluffy and water is fully absorbed.
2. Prepare the greens: While the quinoa cooks, finely chop 1 cup of kale and wash thoroughly 1 cup of fresh spinach. Set aside.
3. Soft-boil the eggs: Bring a pot of water to a gentle boil. Carefully add 2 large eggs and cook for 6 to 7 minutes for perfect soft-boiled eggs. Immediately transfer them to an ice bath for about 5 minutes to stop cooking and make peeling easier.
4. Assemble the bowl: In a serving bowl, layer the cooked quinoa as the base. Evenly add the chopped kale and spinach on top of the quinoa.
5. Add toppings: Slice the ripe avocado and place the slices atop the greens. Peel and halve the soft-boiled eggs, then arrange them in the bowl along with pumpkin and sunflower seeds. Sprinkle with feta cheese if using.

Notes

• Optional: Drizzle the bowl with olive oil and add a pinch of salt for extra flavor.
• Store assembled bowls (without avocado and eggs) in an airtight container in the refrigerator for up to 4 days.
• Substitute pumpkin or sunflower seeds with your preferred seeds or nuts based on dietary needs or allergies.
• Feta cheese is optional—omit if avoiding dairy.

Keywords: quinoa breakfast bowl, healthy breakfast, soft-boiled eggs, kale spinach bowl, vegan bowl with eggs, nutritious morning meal