Quinoa Breakfast Bowl

Quinoa Breakfast Bowl


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This is not your normal everyday breakfast. This breakfast includes quinoa, avocado, spinach, and asparagus topped with a 6-minute egg.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

1 serving


  • 1 large egg, at room temperature
  • 1 1/2 teaspoons of olive oil, divided
  • 1/2 a teaspoon of minced garlic
  • 1 cup of spinach, roughly chopped
  • 1/2 a cup of cooked quinoa
  • 4 asparagus stalks
  • 1/4 ripe avocado, sliced into cubes
  • 1/4 teaspoon of salt
  • A pinch of freshly ground black pepper

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Bring 3 inches of water to a boil in a medium saucepan. Then add the egg and boil it for 6 minutes. Then put the egg into ice water and let stand for 1 minute. Drain and peel the egg after this.
Heat 1 teaspoon of oil in a small skillet over medium. Then add garlic and cook for 30 seconds. Add spinach and asparagus and cook, stirring often, until softened, 2 to 3 minutes.
Combine the quinoa, spinach, asparagus and avocado in a bowl. Then drizzle the breakfast with the remaining oil, season the food with salt and pepper. Then place the egg on top and slice it in half and serve!

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