Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 cups chopped spinach
- 1 cup halved cherry tomatoes
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 avocado (optional)
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water; bring to boil. Cover, reduce heat, and simmer for about 15 minutes until fluffy.
- In a skillet over medium heat, add olive oil. Sauté chopped spinach and cherry tomatoes for 3-4 minutes until spinach wilts and tomatoes soften.
- Whisk eggs in a bowl with salt and pepper. Pour into the skillet with veggies; cook until set.
- Stir in cooked quinoa, mixing well for another 3-5 minutes until heated through.
- Add crumbled feta cheese during the last minute of cooking to melt slightly.
- Divide into containers; top with sliced avocado if desired. Refrigerate for up to five days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 200mg