Greek Quinoa Bowl + the SOLAR ECLIPSE!

Try this savory Greek Quinoa Bowl for breakfast! Make ahead the night before and add an egg in the morning.

This recipe featured in my book, Eat To Sleep, for it's sleep-promoting ingredients!

Hey friends! Did you catch that solar eclipse yesterday? #EPIC. I’m feeling pretty fortunate to live in an area that was along the path of solar eclipse totality with a view time of about 2 minutes and 30 seconds. I spent the day at The Fontanel watching it, which ended up being the perfect spot with no cloud cover of the total eclipse! Their event photographer was kind enough to share his photos with me because ya know, taking quality pictures of the solar eclipse is slightly different from food photography.

Such an incredible sight to see and something I’ll remember for a lifetime.

Now, onto the recipe! This month’s Recipe Redux theme is Rise and Shine with a Savory Breakfast, which I was pretty pumped about because you all know how much I lovvvvvve breakfast.

Are you more of a savory or sweet breakfast eater? I think I’m 50/50. My two go-to breakfast options are fried egg and avocado toast with salsa or a bowl of oatmeal with fruit and nuts. It’s easy to get stuck in a breakfast rut, so I welcomed this challenge with open arms to discover a new easy, go-to breakfast option to add to the list.

I definitely didn’t have the eclipse in mind when making this recipe, but the egg has partially eclipsed the quinoa bowl. 😉

Runny yolks make me happy. And it definitely makes this Greek Quinoa Bowl more delicious.

This Greek Quinoa Bowl is an excellent breakfast option for a few reasons:

1. The quinoa can be made the night before so in the morning, all you have to do is reheat and add an egg!
2. Protein! Quinoa is a complete source of protein and contains 8 grams of protein per 1 cup cooked quinoa. Add one egg to that and you’re up to 14 grams of protein with this breakfast.
3. This recipe is super versatile—add whatever vegetables you prefer. Want some spinach? Throw it in! Hate olives? Leave ’em out! Want to eat this for dinner instead of breakfast? Do as your heart pleases, my friend.

While this recipe only makes two servings, it can easily be quantified to make more servings to have throughout the week. I suggest eating within 3 days of preparing.

[bctt tweet=”This Greek Quinoa Bowl topped with a fried egg is an easy #breakfast option packed with protein! ” username=”KarmanRD”]

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Greek Quinoa Bowl

Yield: 2 servings

Serving Size: 1 cup

Ingredients

1/2 cup uncooked quinoa, rinsed

1 cup water

1 teaspoon salt-free Garlic & Herb seasoning

1/8 teaspoon salt

1/2 cup diced red bell pepper

2 tablespoons finely diced red onion

2 tablespoons feta cheese

2 large eggs

Basil

Black pepper

1. Prepare quinoa according to package directions, including the Garlic & Herb seasoning and salt. Once cooked, remove from heat and allow to cool for 10 minutes.

2. Add the red bell pepper, onion, and feta cheese and mix.

3. Either place in a air-tight container and store in the refrigerator until ready to use or divide the quinoa into two separate bowls and prepare eggs as desired.

4. Before serving, garnish the quinoa bowl with fresh, chopped basil and black pepper.

Notes

To reheat: Place desired amount of quinoa in a serving bowl and microwave for 30-45 seconds.

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https://thenutritionadventure.com/greek-quinoa-bowl/

Don’t forget to check out all of the other recipes from the Recipe Redux crew this month! You’re sure to find plenty of breakfast inspiration.

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