Savory Quinoa Breakfast Bowl With Egg
User Reviews
5
Savory Quinoa Breakfast Bowl With Egg
Description
The recipe layers fluffy cooked quinoa as a hearty grain base, accompanied by baby bok choy cooked briefly until still crunchy with a coating of sesame oil. Eggs cooked in a pan provide protein and richness, while sliced avocado offers creaminess and healthy fat. A tahini and sunflower seed dressing, blended with garlic, maple syrup, sesame oil, and avocado oil, adds a smooth and slightly sweet note to the bowl.
This combination balances nutty, savory, and creamy flavors with tender and crunchy textures. The dressing, adjustable in thickness, brightens the plate and ties the components together. The cooking method includes gentle sautéing of bok choy to preserve its crispness and careful cooking of eggs according to personal preference.
This bowl serves well for a wholesome breakfast or light meal, providing sustained energy through its mix of grains, protein, and vegetables. Preparing the quinoa in advance can shorten assembly time, making it suitable for a morning routine.
Adjusting dressing thickness by adding water allows customization based on taste. The recipe emphasizes making the dressing in a food processor for smoothness and layering ingredients for an appealing presentation.
Ingredients
- ¾ cup quinoa
- 1 teaspoon sesame oil
- 3 bok choy ends slices, baby
- 1 avocado
- 4 egg
- cooking oil
- Sesame Dressing
- ½ cup tahini
- ¼ cup sunflower seeds
- 1 garlic
- ⅓ cup avocado oil
- 2 tbs maple syrup
- 1 teaspoon sesame oil
- ¼ cup water filtered
Instructions
- In a mini food processor. Combine all the ingredients for the dressing. Blend on high until desired texture is achieved.
- Cook the quinoa according to package directions if you haven’t already.
- Heat a pan over medium-high (use oil if needed). Add in the bok choy and cover. Cook 3-4 minutes using tongs to flip so it doesn’t burn. Bok choy should be cooked but still crunchy. Remove the lid and drizzle with sesame oil. Set aside.
- Add more oil to the pan if needed. Crack the eggs and sprinkle salt if desired. Cook to preference.
- Assemble the bowl by placing the quinoa in first, then the bok choy, eggs, and avocado. Finally, top with 1-2 tbs of the dressing and enjoy!
Notes
- Cook quinoa ahead of time to reduce preparation to 15 minutes when assembling the bowl.
- Adjust dressing thickness by adding more water if desired for a thinner consistency.
- The nutritional information provided for the dressing excludes the bowl ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 53g | 18% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 327mg | 109% |
| Sodium | 245mg | 10% |
| Potassium | 968mg | 21% |
| Fiber | 13g | 52% |
| Sugar | 3g | 6% |
| Vitamin A | 8174IU | 163% |
| Vitamin C | 86mg | 96% |
| Calcium | 278mg | 28% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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