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Make-Ahead Breakfast Bowls

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Hearty and nutritious breakfast bowls packed with quinoa, eggs, and vibrant veggies, perfect for busy mornings.

Ingredients

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  • 1 cup quinoa
  • 2 cups vegetable broth
  • 4 eggs
  • 1 cup spinach, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 avocado, sliced
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. Begin by rinsing the quinoa under cold water. Combine it with the vegetable broth in a pot and bring it to a boil.
  2. Once boiling, lower the heat to a simmer. Cover the pot and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  3. While the quinoa cooks, heat a drizzle of olive oil in a skillet over medium heat. Add the chopped spinach and halved cherry tomatoes, sautéing them until they’re soft and tender.
  4. In a separate pan, cook the eggs to your liking—scrambled, fried, or poached all work wonderfully.
  5. Now it’s time to assemble! Divide the fluffy quinoa among your bowls, then top with the sautéed vegetables, eggs, and sliced avocado. Season with salt and pepper to your taste.
  6. Allow the bowls to cool before storing them in the fridge, ensuring you have ready-to-eat breakfasts for the week!

Notes

Store in airtight containers in the refrigerator for up to five days. Reheat in the microwave for a minute or two before serving.

Nutrition

Find it online: https://www.topchoicerecipes.com/make-ahead-breakfast-bowls-2/