This is an awesome way to start the day, guaranteed to keep you powered up for hours. The key to doing this so quick is, like I do, prepping. At the beginning of each week, I steam some broccoli about half way, cook quinoa, as well as other items for my breakfasts, and have quantities of them on hand so I can make meals like this in minutes instead of an hour.
Quinoa Veggie and Eggs Breakfast Bowl
Course: BreakfastDifficulty: Easy1
servings10
minutes419
kcalThis is an awesome way to start the day, guaranteed to keep you powered up for hours. The key to doing this so quick is, like I do, prepping. At the beginning of each week, I steam some broccoli about half way, cook quinoa, as well as other items for my breakfasts, and have quantities of them on hand so I can make meals like this in minutes instead of an hour.
Ingredients
3 large eggs
1 tbsp. olive oil
1/2 cup cooked quinoa
1 cup steamed broccoli cut into bite size pieces
1 cup spinach or power greens of choice, chopped
3 green onions, Diced
1/2 avocado cut in 1/2 inch pieces
5 or 6 cherry tomatoes halved
Sea Salt and Fresh Cracked Pepper
Directions
- Wisk the eggs in a small bowl and set them asside
- Put olive oil in 10-12 inch pan, and turn heat to medium high
- Add Green Onions and sauté until translucent, then add greens and continue to stir as needed until somewhat wilted
- Add Broccoli to pan and cook, lightly salting and peppering to taste
- If the quinoa is not already warm, pop it in the microwave for 30 seconds in the bowl you are planning to eat from
- Add eggs to pan and stir in to desired texture. I prefer to my mine a little on the soft side but if you like yours well done, do it how you like
- Put entire mixture in bowl over the quinoa and topped with diced avocados, cherry tomatoes, and enjoy
