In a skillet (frying pan), heat up olive oil. Add cherry tomatoes, spinach and season these with salt and black pepper. Saute until the spinach is wilted and cherry tomatoes are slightly cooked, for about 2 minutes.
Meanwhile, get a breakfast bowl. Add in cooked quinoa (seasoned with salt), hard-boiled egg, sliced avocado and cottage cheese. When the spinach and cherry tomatoes are ready, add these to the bowl and drizzle everything with olive oil and sprinkle with sesame seeds (optional).
Enjoy!
Notes
Olive oil - I highly recommend using extra virgin olive oil.
Cherry tomatoes - if they are quite large, cut them in half. If not, you don’t have to cut them at all.
Quinoa - there are 3 different types of quinoa so you can use any that is available in your local store. The cooking time may vary slightly so please follow the package instructions. I cook it for about 15 minutes. ¼ cup of raw (dried) quinoa should give you about 1cup cooked.
Cook some eggs the night before, peel them and have them ready in a sealed container for the following morning(s). You can do the same with quinoa - cook a large batch and keep it in the fridge until ready to use. It should last for 3-4 days when stored properly. Fried eggs (sunny side up) or scrambled eggs are also a great alternatives.
You don’t have to saute cherry tomatoes and spinach if you don’t want to. Just make sure to season them with salt, pepper and olive oil!
Course: Breakfast
Cuisine: American
Keyword: Savory Breakfast Bowl Recipe
Nutrition Facts
Savory Breakfast Bowl
Amount per Serving
Calories
654
% Daily Value*
Fat
40
g
62
%
Saturated Fat
7
g
44
%
Cholesterol
195
mg
65
%
Sodium
285
mg
12
%
Potassium
1146
mg
33
%
Carbohydrates
54
g
18
%
Fiber
13
g
54
%
Sugar
7
g
8
%
Protein
23
g
46
%
Vitamin A
979
IU
20
%
Vitamin C
33
mg
40
%
Calcium
123
mg
12
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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