This Egg Spinach Quinoa Breakfast recipe is a vegetarian gluten free savoury breakfast/brunch idea using nutritious and energy boosting ingredients.
EGG SPINACH QUINOA BREAKFAST
Now the kids are back at school I don’t have to cook only child friendly dishes! Eggs don’t have to be scrambled only and I don’t have to make a special effort to create sweet tasting breakfast recipes. (The special effort with these is to also make them nutritious). What a relief! And it’s been so long since I cooked with quinoa! I’ve missed it!
So today I made this seriously savoury, adult friendly Egg Spinach Quinoa Breakfast for 2 – for me and my husband. We enjoyed this simple healthy veggie breakfast with lots of black pepper and lots and LOTS of green olives! Absolutely delicious!
This healthy savoury breakfast is sugar free and high in protein and fiber, which are ideal to kick start your day. You will save lots of time if you cook the quinoa ahead of time (you can keep it in the fridge for 3-4 days). You will only need a few minutes to prepare this quinoa breakfast recipe. Especially if you cook the eggs (any way you like) separately. (See the instructions below).
I like colour in my food and this recipe has got plenty of it. The eggs look so appealing on the bed of green quinoa!
For more healthy breakfast recipes using vegetables see mo post on How To Eat More Vegetables For Breakfast.
If you like this breakfast quinoa recipe you may also like these other related recipes:
- 1 cup cooked quinoa use 1/2 cup raw quinoa to get this amount
- 130 g fresh spinach
- 1 small onion finely chopped
- 1 tablespoon olive oil
- 1 and 1/2 teaspoon butter
- 60 g feta cubed
- 2 eggs
- Salt and plenty of pepper to taste
- Paprika for serving
Preheat the oven to 400 F/ 200 C/ gas mark 6.
In a large frying pan heat up the oil, add the onion and fry it for a couple of minutes on a medium heat stirring often. Add the spinach and continue frying for about a minute until the spinach reduces in size stirring all the time. Puree and combine with the cooked quinoa. Season generously and stir thoroughly.
Transfer the mixture into a small baking dish and add the feta pressing the pieces gently into the mixture. Using a large spoon make 2 round shallow moulds in the mixture to prevent the raw egg from escaping. Crack the eggs carefully into the moulds, season, cover with tin foil and bake for about 25 minutes (or until the whites have set). Alternatively, bake the quinoa mixture without the eggs for 10 minutes and serve with fried or poached eggs. Sprinkle with sweet or hot paprika and serve.
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