The Girl on Bloor · by Taylor Stinson★ 5.0 (1)
Savory Quinoa Breakfast Bowl
NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 42%
CARBS 41G39% OF CAL
9G FIBER27G OTHER5G TOTAL SUGAR
FAT 20G42% OF CAL
5G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory breakfast bowl built on fluffy quinoa, topped with poached eggs, creamy avocado, kale, and feta cheese. Make-ahead friendly for busy mornings.
mainamericangrain bowleggs🍲 stockpot🍚 rice cooker🍳 skilletgluten freevegetarian
View the full recipe on The Girl on Bloor →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups water
- 1 cup quinoa
- 8 eggs
- 1 tbsp vinegar
- 1 avocado
- 4 cups kale (chopped)
- 1 bell pepper (any colour, sliced)
- 1 small red onion (sliced)
- 1/2 cup feta cheese (crumbled, optional)
- Hot sauce (optional, to serve)
At a glance
PER SERVING · TIME 50M
CAL 21%·PRO 42%
CARBS 41G39% OF CAL
9G FIBER27G OTHER5G TOTAL SUGAR
FAT 20G42% OF CAL
5G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 164mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 790mg
- Calcium
- 149mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.