Loaded Quinoa Poached Egg Breakfast Bowls . . Everyone is always asking for new…

Loaded Quinoa Poached Egg Breakfast Bowls ??? .
Everyone is always asking for new breakfast ideas, as it seems that is one meal we all get in a rut and lean towards our “usual”. These quinoa bowls are full of our FAVORITE breakfast foods (aka all the goodies) while being packed with an awesome balance of macronutrients and micronutrients!

While we usually think of quinoa at other meals as a savory side dish – I think this complex carbohydrate is just the thing we require to give us that nice steady energy to start our day!

Quinoa is gluten-free, high in protein and one of the few plant foods that contains all nine essential amino acids.

It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Yeah…ditch the breakfast cereal and try this one morning you’re feeling hungry for something…more substantial.

makes 4 servings/bowls

4 large eggs
1 tsp apple cider vinegar
1 large ripe avocado
juice of half a lemon
2 cups cooked quinoa
1.5 cups cherry or grape tomatoes, halved
1/3 cup crumbled cheese of choice, such as parmesan, cotija, or feta
4 thin slices of nitrate free bacon, cooked and crumbled
1 jalapeño, thinly sliced
1/2 tsp chili flakes
sea salt and fresh ground black pepper


Fill a pan with about 2 inches deep with water and bring it to a steady gentle simmer.

Add in the vinegar and once simmering use a wooden spoon to make a twirl into the water. Gently tip the egg into the water. Simmer for about 3-5 minutes, or until done to your liking.

Lift the egg out with a slotted spoon and drain it on a paper towel.

Meanwhile, mash the avocado with a fork and squeeze fresh lemon juice over to keep it green and fresh. Season with a pinch of sea salt and pepper.

Divide the quinoa among 4 meal prep containers, then top each bowl with equal amounts of: cherry tomatoes, mashed avocado, poached egg, crumbled cheese and crispy crumbled bacon.

Garnish with jalapeño slices, fresh ground black pepper and chili flakes, then sprinkle with sea salt to taste.
Enjoy immediately, OR;

Seal and refrigerate for up to 3 days for food prep.

Enjoy! ❤Rachel



My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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