Quinoa breakfast bowl
Step 1/5
- 1 tomato
- ½ red bell pepper
- 20 ml vegetable oil
Heat the oil and sauté the tomato and the red bell pepper
Step 2/5
- 50 g spinach
- 4 eggs
- 1 dash pepper
- 1 dash salt
Beat the eggs with salt, pepper and blend with spinach. Add the beaten eggs with the spinach to the pan mixing all.
Step 3/5
- 1 dash cayenne pepper
Cook until the omelette is ready and sprinkle Cayenne pepper before serving.
Step 4/5
- 1 onion
- 6 Pitted black olive
- ½ avocado
- 5 g cilantro
- 1 Tomato
- 1 lemon
- 1 drop olive oil
Salad preparation: Chop the onion, tomato, cut the avocado, cut cilantro, cut the olives into thin stripes and mix all of this in a bowl. Season with salt, pepper, lemon and olive oil (optional)
Step 5/5
Serve it with the salad.
