Savory Quinoa Breakfast Bowl

Ingredients

2 tsp olive oil

½ cup chopped onion

1 tsp garlic powder

4 large eggs

1 Tbsp paprika

5 oz fresh spinach

1 cup quinoa

1 tsp black pepper

¾ cup red bell pepper

Directions

1. In a small saucepan over medium high heat, add 2 cups of water and the quinoa. Bring to a boil, then turn the heat down to low. Cover and simmer for 15 minutes.

2. In a large sauté pan over medium heat, add 1 tsp olive oil, onion, and red bell pepper, season with the paprika, garlic powder, and black pepper. Sauté for 5 to 6 minutes. Add the spinach and stir until it's wilted.

3. In a large bowl, add the cooked quinoa and sauteed vegetables.

4. Add the remaining teaspoon of olive oil to the same sauté pan. Adjust the heat to medium low. Crack the eggs in a bowl. Whisk to combine. Add the beaten eggs to the pan. Season eggs to taste with paprika, garlic powder, and black pepper.  Let the eggs cook for a minute or so then begin to stir and scramble. Cook the eggs for 3 to 4 minutes or to your desired doneness. Add the scrambled eggs to the bowl with the quinoa and vegetables.

5. Stir the ingredients to combine. Serve warm.

Nutritional information:

4 Servings

Serving Size: ¼ Recipe

Calories: 278.3 kcals

Total Fat: 10.1g

Saturated Fat: 2.3g

Cholesterol: 186mg

Sodium: 104.5mg

Total Carbohydrate: 33.9g

Protein: 14.2g

Fiber: 5.4g