Savory Quinoa Breakfast Bowl: 5 Powerful Reasons to Try It

This Savory Quinoa Breakfast Bowl is a nutritious and satisfying meal perfect for starting your day.

Scale

Cook Mode Prevent your screen from going dark

If not done already, cook the quinoa and prepare your dairy-free pesto according to your recipes or package instructions.
Bring a small pot of water to a boil and add 1/2 teaspoon baking soda to help with easier peeling of the eggs later.
Once the water boils, reduce heat to low and carefully add the eggs using a slotted spoon to prevent cracking.
Turn the heat back up to a boil and immediately start a timer for 6 1/2 minutes for soft boiled eggs. For hard boiled eggs, cook up to 14 minutes.
When cooking time is up, transfer eggs to a bowl of ice water to halt cooking and facilitate peeling.
While eggs cool, heat olive oil in a pan over medium heat. Add the chopped kale, minced garlic, salt, and pepper, and sauté until kale wilts and turns a deep green, about 3-5 minutes.
Gently tap eggs on a hard surface to crack shells, then peel shells off carefully with your fingers.
Start by placing the cooked quinoa as the bowl base. Top with sautéed kale, sliced avocado, halved soft boiled eggs, a spoonful of dairy-free pesto, and optional red pepper flakes for a spicy kick.
Serve immediately while warm, or store for meal prep. Enjoy your nutrient-packed savory quinoa breakfast bowl!