Mornings can be hectic, but these High Protein Breakfast Bowls with Quinoa Spinach make it a breeze! I remember one busy morning when my son, Jake, was running late for school. I whipped up this protein-packed breakfast in no time, and he loved it. Packed with quinoa and chopped spinach, this dish is not only nutritious but also delicious.
Table of Contents
Why You’ll Love It
- It’s a quick and easy meal for busy mornings.
- Packed with protein to keep you full and energized.
- Gluten-free and perfect for everyone in the family.
- Versatile enough to customize with your favorite toppings.
Pure Comfort
These breakfast bowls are pure comfort food. The combination of warm quinoa, fresh spinach, and creamy avocado slices makes every bite feel like a hug. Plus, they’re easy to make and even easier to enjoy!
What You Need
- 1 cup 1 cup quinoa (170 g) – Rinse before cooking to remove bitterness.
- 2 cups 2 cups water – You can also use vegetable broth for added flavor.
- 2 cups 2 cups chopped spinach – Fresh or frozen works well.
- 1 1 avocado, sliced – Substitute with guacamole if preferred.
- 1/2 tsp 1/2 teaspoon salt – Adjust to taste.
- 1/4 tsp 1/4 teaspoon black pepper – Feel free to add more for extra flavor.
- 1 tbsp 1 tablespoon olive oil – Can substitute with avocado oil.
- 1/4 cup 1/4 cup feta cheese, crumbled (optional) – Omit for a dairy-free version.
Time to Cook
Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: Yes, prepare quinoa and spinach the night before.
Steps to Make It
- Start by rinsing the quinoa under cold water. This helps remove any bitterness. Once rinsed, combine it with 2 cups of water in a medium saucepan and bring it to a boil over medium heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. You’ll know it’s done when the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit for a few minutes.
- While the quinoa is cooking, heat the olive oil in a skillet over medium heat. Add the chopped spinach and sauté for about 3-4 minutes until it wilts down and turns a vibrant green. The aroma will be delightful!
- Once the spinach is cooked, season it with salt and pepper. Stir it into the fluffy quinoa, mixing well to combine all the flavors. This will create a hearty base for your breakfast bowl.
- Now, it’s time to assemble! Spoon the quinoa and spinach mixture into bowls. Top each bowl with sliced avocado for that creamy texture. You can also sprinkle some feta cheese on top if you like.
- Serve immediately while warm. Enjoy your protein-packed breakfast bowls with a smile, knowing you’ve started your day on a healthy note!
Make It Perfect
- For a little kick, add some red pepper flakes on top.
- Try adding a poached egg for even more protein.
- If you’re short on time, make the quinoa in advance and store it in the fridge.
Mix It Up
- Swap out spinach for kale or Swiss chard.
- Add cherry tomatoes or bell peppers for extra color and flavor.
- Top with a dollop of Greek yogurt for creaminess.
Perfect Partners
- Pair with a fresh fruit salad for a complete breakfast.
- Serve alongside whole grain toast for extra fiber.
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FAQs
Can I make this ahead of time?
Absolutely! You can prepare the quinoa and spinach the night before and just reheat in the morning.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze these bowls?
Yes, you can freeze the quinoa and spinach mixture. Just thaw and reheat when ready to eat.
What can I substitute for quinoa?
You can use brown rice or farro as a great alternative.
Is this recipe suitable for meal prep?
Definitely! These bowls are perfect for meal prep and can be customized for the week.
Conclusion
These High Protein Breakfast Bowls with Quinoa Spinach are a fantastic way to kickstart your day. With their hearty ingredients and delicious flavors, they’re sure to become a family favorite. Give them a try, and enjoy a protein-packed breakfast that’s as easy to make as it is to eat!
High Protein Breakfast Bowls with Quinoa Spinach
Equipment
- Medium saucepan
- Skillet
Ingredients
Ingredients
- 1 cup quinoa Rinse before cooking to remove bitterness.
- 2 cups water You can also use vegetable broth for added flavor.
- 2 cups chopped spinach Fresh or frozen works well.
- 1 avocado, sliced Substitute with guacamole if preferred.
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper Feel free to add more for extra flavor.
- 1 tbsp olive oil Can substitute with avocado oil.
- 1/4 cup feta cheese, crumbled (optional) Omit for a dairy-free version.
Instructions
- Start by rinsing the quinoa under cold water. This helps remove any bitterness. Once rinsed, combine it with 2 cups of water in a medium saucepan and bring it to a boil over medium heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. You’ll know it’s done when the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit for a few minutes.
- While the quinoa is cooking, heat the olive oil in a skillet over medium heat. Add the chopped spinach and sauté for about 3-4 minutes until it wilts down and turns a vibrant green.
- Once the spinach is cooked, season it with salt and pepper. Stir it into the fluffy quinoa, mixing well to combine all the flavors.
- Spoon the quinoa and spinach mixture into bowls. Top each bowl with sliced avocado for that creamy texture. You can also sprinkle some feta cheese on top if you like.
- Serve immediately while warm. Enjoy your protein-packed breakfast bowls!