Quinoa breakfast bowl

Name: Quinoa breakfast bowl
Prep time: 1800 s
Total time: 1800 s
Yield: 2 Servings
Ingredients: 200 g quinoa; ½ stock cube; 400 g cherry tomatoes; 1 tbsp rosemary; ½ avocado; 2 tbsp olive oil; 1 tsp agave syrup; 1 tbsp white miso paste; 1 tbsp mustard; 1 tsp sesame oil; 2 tbsp neutral oil; 1 tsp lemon juice; 1 tbsp water; 2 eggs; 30 g baby spinach; 2 tsp dukkah; 1 tbsp beetroot sprouts; sea salt; pepper; lemon juice to serve

Based on 22 ratings

Anna König and Holger Wenzl

www.derultimativekochblog.com

“We love to combine breakfast and lunch on the weekends, and this nutritious bowl is the perfect way to start the day!”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

200 g	quinoa
½	stock cube
400 g	cherry tomatoes
1 tbsp	rosemary
½	avocado
2 tbsp	olive oil
1 tsp	agave syrup
1 tbsp	white miso paste
1 tbsp	mustard
1 tsp	sesame oil
2 tbsp	neutral oil
1 tsp	lemon juice
1 tbsp	water
2	eggs
30 g	baby spinach
2 tsp	dukkah
1 tbsp	beetroot sprouts
	sea salt
	pepper
	lemon juice to serve

Metric

Imperial

How-To Videos

Utensils

large saucepan
sieve
frying pan
cutting board
knife
spatula
small bowl
small saucepan

Nutrition per serving

Cal
637

Protein
17g

Fat
49g

Carb
28g

Step 1/4

Place quinoa in sieve and run under cold water. Add fresh water to a saucepan, add quinoa and stock cube, and cook according to package instructions. Set aside.

200 g quinoa
½ stock cube

large saucepan
sieve

Place quinoa in sieve and run under cold water. Add fresh water to a saucepan, add quinoa and stock cube, and cook according to package instructions. Set aside.

Step 2/4

Cut tomatoes into halves. Pick rosemary from stem and roughly chop. Remove pit and peel avocado, cut into bite-sized cubes and set aside. Add olive oil to pan over medium-high heat. Add tomatoes, rosemary, and agave syrup and cook for approx. 15 mins. or until tomatoes thicken. Stir occasionally, then set aside.

400 g cherry tomatoes
½ avocado
1 tbsp rosemary
1 tsp agave syrup
olive oil for frying

frying pan
cutting board
knife
spatula

Cut tomatoes into halves. Pick rosemary from stem and roughly chop. Remove pit and peel avocado, cut into bite-sized cubes and set aside. Add olive oil to pan over medium-high heat. Add tomatoes, rosemary, and agave syrup and cook for approx. 15 mins. or until tomatoes thicken. Stir occasionally, then set aside.

Step 3/4

For the miso sauce, add white miso paste, mustard, sesame oil, neutral plant oil, lemon juice, and water to a small bowl and mix until the texture is smooth. Season to taste with salt and pepper.

1 tbsp white miso paste
1 tbsp mustard
1 tsp sesame oil
2 tbsp neutral oil
1 tsp lemon juice
1 tbsp water
salt
pepper

small bowl

For the miso sauce, add white miso paste, mustard, sesame oil, neutral plant oil, lemon juice, and water to a small bowl and mix until the texture is smooth. Season to taste with salt and pepper.

Step 4/4

Add water to a small saucepan and bring to a boil. Cook eggs for approx. 6 min., peel, then set aside. Add quinoa to a serving bowl and top with avocado cubes, cooked tomatoes, and fresh baby spinach. Place egg in the middle and finish the bowl off with some miso sauce, a sprinkle of dukkah, and beetroot sprouts. Add more salt, pepper, and lemon juice as desired and enjoy!

2 eggs
30 g baby spinach
2 tsp dukkah
1 tbsp beetroot sprouts
salt
pepper
lemon juice for serving

small saucepan

Add water to a small saucepan and bring to a boil. Cook eggs for approx. 6 min., peel, then set aside. Add quinoa to a serving bowl and top with avocado cubes, cooked tomatoes, and fresh baby spinach. Place egg in the middle and finish the bowl off with some miso sauce, a sprinkle of dukkah, and beetroot sprouts. Add more salt, pepper, and lemon juice as desired and enjoy!