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Quinoa Breakfast Bowl with Gordal Olives
Switch up your morning meal routine with this nutrient-packed savory breakfast bowl featuring wholesome quinoa, sautéed veggies, soft-boiled eggs, sliced avocado, and mouthwatering Gordal olives.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast / Brunch
Keyword:
breakfast, breakfast bowl, healthy recipe, olives, quinoa
Servings:
4
Calories:
524
kcal
Author:
Janice
Ingredients
12
Gordal olives
also known as "Queen" olives
1
cup
uncooked quinoa
or 3 cups cooked quinoa
2
cups
water
3
bell peppers
10
ounces
cherry tomatoes
5
ounces
baby spinach
1
avocado
thinly sliced
4
soft-boiled eggs
sliced in half
1
cup
crumbled brined white cheese
1/2
cup
pumpkin seeds
seasoned salt
herb blend of choice
red pepper flakes
optional
Instructions
Rinse and strain uncooked quinoa
In a medium/large sauce pan or Dutch oven, combine rinsed quinoa with water and bring to a boil
Cover, reduce heat, and simmer for 15 minutes
In a large skillet (or in the Dutch oven after the quinoa is cooked and set aside) sauté peppers for 2-3 minutes or until starting to soften
Add cherry tomotoes and continue to cook for additional 2 minutes
Add spinach and sauté for a final 2-3 minutes
Season with herb blend and seasoned salt according to taste
Combine sautéed vegetables and cooked quinoa and stir to mix
Divide quinoa and sautéed vegetables into four bowls.
Top each bowl with three Gordal olives, sliced avocado, soft-boiled egg, crumbled cheese and pumpkin seeds
Sprinkle with red pepper flakes if desired
Video
Nutrition
Calories:
524
kcal
|
Carbohydrates:
44
g
|
Protein:
24
g
|
Fat:
29
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
220
mg
|
Sodium:
719
mg
|
Potassium:
1180
mg
|
Fiber:
10
g
|
Sugar:
8
g
|
Vitamin A:
7010
IU
|
Vitamin C:
145
mg
|
Calcium:
298
mg
|
Iron:
6
mg