When we think of quinoa, we typically think of a dinner side dish, a pilaf or a salad topper, but this nutritious grain is far more versatile. Quinoa is just as fit for breakfast as it is for dinner in your anti-cancer nutrition plan. This dish pairs quinoa with a satisfying egg, iron-rich spinach and a little spice for a delicious breakfast any day of the week.
Quinoa (pronounced keen-wah) is a power food for good reason: it’s a gluten-free, high-protein, high-fiber, quick-cooking whole grain with a nutty flavor. This protein-packed grain only became trendy in the United States a few years ago, but it has been consumed for thousands of years in South America. In fact, the ancient Incas called it “the mother of all grains” and believed quinoa was sacred!
Quinoa is a complete protein source that’s also high in iron, magnesium and fiber. Not only is it one of the healthiest pantry staples, it’s also easy and quick to cook. Quinoa comes in many varieties, with three common types found in grocery stores: black, red and white. White quinoa has the most neutral flavor, so start there if you’ve never tried quinoa before.
This savory bowl takes quinoa to a new level, adding extra protein with a poached egg, plus an iron boost with fresh spinach. I especially love the subtle smoke and spice from the chili flakes and the creaminess from the avocado. This is a great choice for any meal of the day.
Quinoa Breakfast Bowl
Serves one for breakfast (or lunch or dinner!)
- 1/3 cup quinoa, prepared per package directions
- Water, per package directions
- 1 egg
- 1 pinch chili flakes
- 1 pinch sea salt
- 1 pinch black pepper, plus more to taste
- ¼ cup fresh spinach
- ½ fresh avocado
- Add chili flakes, sea salt and black pepper to dry quinoa. Prepare quinoa per package directions; most quinoa will be ready in about 20 minutes or less.
- While the quinoa is cooking, poach the egg. Fill a saucepan about ⅔ full of water and bring to a boil, then turn the heat down so the water is simmering. Carefully crack the egg into the simmering water. Cook for 5-6 minutes or until the yolk is firm, then remove with a slotted spoon. Set aside.
- Once quinoa is fully cooked, remove from heat and stir in spinach. Fold to combine, then transfer to a bowl. Lightly fluff
- As quinoa cools, slice avocado thinly. Place avocado slices on top.
- Top the quinoa with the poached egg and enjoy.