Golden Quinoa Breakfast Bowl with Poached (or Boiled) Eggs
This delightful golden quinoa anti-inflammatory breakfast bowl with perfectly poached eggs is a wholesome way to kickstart your day. The combination of earthy quinoa, vibrant turmeric, and zesty lime juice creates a burst of flavour that's sure to please your taste buds. Feel free to customise with your favourite veggies or spices for a personalised twist.
Ingredients:
1/2 tsp Turmeric
1/2 cup Quinoa (dry)
1/4 tsp Sea Salt
4 Eggs
2 cups Kale Leaves (finely chopped)
1 tsp Ginger (fresh, grated or minced)
1 tbsp Lime Juice (divided)
1 tbsp Apple Cider Vinegar
2 tbsps Water
Instructions:
Prepare the Quinoa: In a saucepan, combine the quinoa, turmeric, sea salt, ginger, and half of the lime juice. Cook the quinoa following the package instructions. Once cooked, stir in the remaining lime juice.
Poach the Eggs: In a separate pot, bring water to a rolling boil and add the apple cider vinegar. Use a spoon to create a whirlpool in the water. Carefully slide the eggs into the swirling water, working in batches if necessary to avoid overcrowding. Poach the eggs for three to four minutes until they reach your desired level of doneness. Use a slotted spoon to gently remove the poached eggs from the water, placing them on a plate lined with paper towels to absorb excess moisture.
Steam the Kale: Heat a non-stick pan over medium heat. Add the finely chopped kale and 2 tablespoons of water. Cover the pan with a lid and steam the kale for two to three minutes until the liquid has evaporated, and the kale becomes tender.
Assemble the Breakfast Bowl: To serve, divide the golden quinoa evenly among bowls. Top with the steamed kale and poached eggs. Season with additional salt to taste.
Notes:
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat the quinoa before serving and poach fresh eggs or use pre-hard-boiled eggs for quick meal prep.
More Flavor: For an extra flavor kick, consider adding minced garlic or red pepper flakes to the quinoa while cooking.
More Veggies: Customize your bowl by incorporating diced tomatoes or bell peppers for added color and nutrients.
No Apple Cider Vinegar: If you don't have apple cider vinegar, white vinegar can be used as a suitable substitute.
No Kale: If kale isn't your preference, swap it out for spinach or any other leafy green of your choice. Enjoy your personalized breakfast bowl!
Meal Prepping Tips:
Boiled Eggs for Convenience: If you're planning to meal prep this golden quinoa breakfast bowl for the week ahead, consider boiling your eggs in advance. Store them in the refrigerator, and when you're ready to enjoy your meal, peel and reheat them briefly in hot water or a microwave. This time-saving trick ensures that your eggs are ready to go in the morning, making your breakfast preparation even more efficient.
Portion Control: To streamline your meal prep, divide the cooked quinoa, steamed kale, and poached eggs into individual airtight containers. This not only helps with portion control but also makes it easy to grab a container on busy mornings, ensuring a hassle-free and nutritious start to your day.
Customize Your Toppings: While prepping, you can also portion out your favorite additional toppings, such as diced tomatoes, bell peppers, or any other veggies you enjoy. Having these ready in separate containers allows you to personalize your breakfast bowl each morning without extra effort.
Reheat and Enjoy: When you're ready to enjoy your prepped breakfast, simply reheat the quinoa, kale, and eggs in the microwave or on the stovetop. Assemble your bowl, add your preferred toppings, and savor the delicious flavors without the morning rush.
By following these meal prepping tips, you'll have a nutritious and satisfying anti-inflammatory breakfast that's not only easy to prepare but also adaptable to your taste preferences. This means you can start your day right, even on the busiest of mornings!