Description
A nutritious and flavorful Savory Quinoa Breakfast Bowl featuring soft-boiled eggs, sautéed kale, creamy avocado, and dairy-free pesto served over a bed of fluffy quinoa. This wholesome recipe is perfect for a healthy, protein-packed start to your day.
Ingredients
Quinoa Base
- 1 cup cooked quinoa (about 1/3 cup dry)
Sautéed Kale
- 2 cups kale (chopped finely with the stems removed)
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Eggs
- 4 eggs
Toppings
- 1/2 avocado
- 1/2 batch dairy free pesto
Instructions
- Prep Quinoa: If you haven’t already prepared the quinoa, cook about 1/3 cup of dry quinoa according to package instructions to yield 1 cup cooked. Also prepare the dairy-free pesto at this time.
- Boil Water: Bring a small pot of water to a boil and add 1/2 teaspoon baking soda. This addition helps the eggshell peel more easily after cooking.
- Reduce to Low Heat: Once the water has boiled, lower the heat to a gentle simmer. Using a slotted spoon, carefully place the eggs into the water to avoid cracking.
- Soft Boil Eggs: Increase heat to return to a boil and immediately set a timer for 6 1/2 minutes for soft boiled eggs. For firmer yolks, you can extend boiling time up to 14 minutes.
- Ice Bath: When the timer goes off, transfer eggs immediately to a bowl of ice water. This halts cooking and makes peeling easier.
- Sauté Kale: While eggs are in the ice bath, heat olive oil in a pan over medium heat. Add chopped kale, minced garlic, salt, and pepper. Sauté for a few minutes until kale wilts and turns a dark green color.
- Peel Eggs: Gently tap the bottom of each egg on a hard surface to crack the shell. Use your fingers to peel off the shell carefully.
- Assemble Bowl: Start with a base of cooked quinoa in each bowl. Top with sautéed kale, sliced avocado, soft boiled eggs cut in halves, and dollops of dairy-free pesto. Optionally, sprinkle red pepper flakes for heat and enjoy immediately.
Notes
- Adding baking soda to boiling water helps make peeling eggs easier.
- Adjust boiling time for eggs depending on preferred yolk firmness.
- Use fresh kale and remove tough stems for best texture when sautéing.
- This recipe is dairy-free and easily adaptable for vegan diets by omitting eggs.
- The avocado adds creaminess and healthy fats to the bowl.
