By Daniella Isaacs; Photographs by Nato Welton
This savoury breakfast bowl looks nothing shy of next-level delicious!
Look, we love oats in the morning… but every now and then we need to shake things up a bit. Enter, the savoury breakfast bowl! This wholesome protein-pumped dish will help you say goodbye to your 11am donut craving.
Clean and Lean Bowl
- 200g dry quinoa
- juice ½ lemon
- 1 tsp coconut oil
- 1 onion, chopped
- 2 handfuls kale
- 2 handfuls spinach
- 4 eggs
- 1 avocado, chopped
For the pesto
- 65g pecans, walnuts or pine nuts 1 lemon, squeezed
- 30g stemmed mixed fresh herbs (basil, coriander, parsley, mint)
- 120ml good quality extra-virgin olive oil
- 1 tsp tahini
- ½ clove fresh garlic
1 Set the oven to 180°C. Spread the nuts on a baking tray and toast for 10 mins. Blitz in a food processor with the other pesto ingredients. Hey, pesto!
2 Boil the quinoa in water for 10-15 mins. Drain and add the lemon juice and some salt and pepper.
3 Melt the coconut oil in a frying pan on a low heat, add the onion and sauté for 5 mins. Chuck in the kale and spinach, season and cook for a further 5 mins.
4 Poach the eggs one by one: stir a pan of boiling water to create a whirlpool; crack the egg into the centre and poach for 4 mins.
5 Divide the quinoa between four bowls, then pile on the sautéed greens and chopped avocado. Top with a poached egg and a drizzle of pesto
SERVES 4. Per serving: 2 562kJ, 7.5g sat fat, 4.4g sugar
OK, so maybe you’re not sold on the whole savoury breakfast bowl thing. No worries, try one of these delicious oat recipes instead. Looking for more quinoa recipes? Try this grain salad with chickpeas.