Mediterranean Quinoa Breakfast Bowls
Ingredients
- 2 (8-oz) pouches microwavable quinoa
- 1 tsp distilled vinegar
- 4 large eggs
- 1 tsp Greek seasoning
- 4 cups baby spinach
- 2 Roma tomatoes, halved and sliced
- ¼ cup crumbled feta cheese
- ¼ cup finely chopped red onion
- 2 Tbsp chopped fresh dill
- Freshly ground pepper
Instructions
- Microwave quinoa according to package directions.
- Bring 6 cups water and vinegar to a simmer in a large saucepan over medium-high heat. Gently crack eggs, 2 at a time, into simmering water; cook 2 to 3 minutes or until whites are set and yolks are cooked to desired doneness.
- Remove eggs from pot using a slotted spoon to a paper towel-lined plate. Sprinkle with Greek seasoning.
- Divide quinoa and spinach among 4 bowls; top with eggs, tomatoes, cheese, onion, and dill. Sprinkle with desired amount of pepper.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
314
|
314
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 16 | 16 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 562 | 562 |
Breakfast Meal Plan
This recipe selected from the eMeals Breakfast Meal Plan.
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