I love a good bowl, and this one is perfect for my savoury breakfast lovers. It’s also a great weeknight dinner option that is protein-packed and full of healthy fats and veggies.

Base Ingredient

• ½-¾ cup cooked quinoa (warm or cooled)

Topping Ingredients

• Sautéed spinach (1 cup fresh baby spinach, 1 tsp. olive oil, ¼ tsp. garlic powder, pinch of sea salt)
• Scrambled eggs (2 eggs, 1 tsp. butter, pinch of sea salt)
• ¼ avocado, sliced
• ¼ cup cherry tomatoes, chopped
• ¼ cup kimchi (optional, but a great gut-health food)
• 1 tbsp. crumbled feta (optional, for added flavour)

Optional Mayo Dressing Ingredients

• 1 tbsp. mayo
• 1 tsp. lemon juice
• ½ tsp. Dijon mustard
• Pinch of sea salt
• Optional spice: hot sauce to your liking

Instructions

Cook quinoa according to package directions and set aside.

Sauté the spinach. Add olive oil to a pan over medium heat. Add spinach, garlic powder, and a pinch of sea salt. Stir until wilted.

Remove the spinach from the pan and add butter. Crack 2 eggs, add a pinch of sea salt, and begin to mix. Cook until desired consistency.

Assemble the bowl. Start with the quinoa as your base, and add the eggs and other toppings.

Optional: Top your eggs with some crumbled feta and top the bowl with a mayo-based dressing.

Recipe Notes

Protein option: Add chicken, tofu, tempeh, or beans.

Instead of spinach, you can use arugula or kale (you can also keep it raw).

Swap quinoa for brown rice or cauliflower rice.

For extra crunch, add in some pumpkin seeds.

Angela Wallace, MSc, RD

A registered dietitian with the College of Dietitians of Ontario, personal trainer, and family-food expert who specializes in women and child nutrition and fitness, she loves helping families get healthy together.

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