Quinoa breakfast bowl

Based on 28 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
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
eggs
30 g baby spinach
2 tsp dukkah
1 tbsp beetroot sprouts
sea salt
pepper
lemon juice to serve
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
637
Protein
17 g
Fat
49 g
Carb
28 g
  • 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!
    • 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!

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