We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Exotic Spiced Quinoa Breakfast Bowl with Poached Egg
Exotic Spiced Quinoa Breakfast Bowl with Poached Egg

Exotic Spiced Quinoa Breakfast Bowl with Poached Egg
A nutritious and flavorful breakfast bowl featuring spiced quinoa, fresh vegetables, and a perfectly poached egg.
Exotic Spiced Quinoa Breakfast Bowl with Poached Egg
Ingredients:
1
Servings
  • 100
    g
     quinoa
  • 200
    ml
     water
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 100
    g
     cherry tomatoes
  • 1
    item
     avocado
  • 2
    item
     egg
  • 50
    g
     spinach
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Exotic Spiced Quinoa Breakfast Bowl with Poached Egg
Instructions:
  1. Rinse quinoa under cold water and drain.
  2. In a saucepan, bring water to a boil. Add quinoa, cumin, coriander, and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  3. While quinoa is cooking, halve cherry tomatoes and dice avocado.
  4. In a small pot, bring water to a gentle simmer. Add a splash of vinegar. Crack eggs into separate bowls and gently slide them into the simmering water. Poach for about 3-4 minutes until whites are set but yolks remain runny.
  5. In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted.
  6. Fluff quinoa with a fork and divide between bowls. Top with sautéed spinach, cherry tomatoes, avocado slices, and poached eggs.
  7. Drizzle with lemon juice and season with salt and black pepper to taste.
Nutrition Per Serving 500 g Per 100g
Energy 599 kcal 120 kcal
Protein 20 g 4.0 g
Fibre 12 g 2.4 g
Salt 2 g 0.4 g
Sugar 5 g 1.0 g
Carbohydrates 60 g 12.0 g
Fat 35 g 7.0 g
  • 100
    g
     quinoa
  • 200
    ml
     water
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 100
    g
     cherry tomatoes
  • 1
    item
     avocado
  • 2
    item
     egg
  • 50
    g
     spinach
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Rinse quinoa under cold water and drain.

In a saucepan, bring water to a boil. Add quinoa, cumin, coriander, and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

While quinoa is cooking, halve cherry tomatoes and dice avocado.

In a small pot, bring water to a gentle simmer. Add a splash of vinegar. Crack eggs into separate bowls and gently slide them into the simmering water. Poach for about 3-4 minutes until whites are set but yolks remain runny.

In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted.

Fluff quinoa with a fork and divide between bowls. Top with sautéed spinach, cherry tomatoes, avocado slices, and poached eggs.

Drizzle with lemon juice and season with salt and black pepper to taste.

Contact About
Privacy Policy Terms of Service Sitemap