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Quinoa Breakfast Bowls

Servings 2
Cook Time 25 mins



  • 50g green beans, cut into 3cm lengths
  • 75g quinoa
  • 50g baby spinach


  • 4 eggs

To serve

  • 250g cherry tomatoes, halved
  • ½ avocado, thinly sliced


  • Before you start, bring a medium pot of salted water to the boil.
  • Prep beans. Cook quinoa in pot of boiling water for about 12 minutes. Add beans to pot and cook a further 2-3 minutes, until tender with a slight bite. Drain, return to pot and stir through spinach.
  • Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Peel and cut into halves.
  • Prep tomatoes and avocado
  • Quinoa topped with eggs, avocado and tomatoes. Season with salt and pepper


Allow ingredients to cool and store in airtight containers for the next two mornings.
Energy 1539 kJ | 368 kCal | Carbohydrates 31.1 g | Protein 18.6 g | Fat 17.5 g
Calories: 368kcal