Chef Savvy · by Kelley Simmons★ 5.0 (1)
Savory Quinoa Breakfast Bowls
NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 31%
CARBS 24G22% OF CAL
5G FIBER17G OTHER2G TOTAL SUGAR
FAT 31G65% OF CAL
6G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory breakfast bowls with cooked quinoa, eggs, sautéed mushrooms, and spinach finished with pesto. Protein-rich and customizable, they work for breakfast or light lunch.
mainamericanbowlgrain bowleggs🍲 stockpot🍳 skilletdairy freegluten freevegetarian
View the full recipe on Chef Savvy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/3 cup quinoa, uncooked
- 2 jammy hard boiled eggs
- 2 tbsp olive oil
- 1 cup mushrooms, sliced
- 4 cups spinach and arugula
- red pepper flakes
- pesto
At a glance
PER SERVING · TIME 35M
CAL 22%·PRO 31%
CARBS 24G22% OF CAL
5G FIBER17G OTHER2G TOTAL SUGAR
FAT 31G65% OF CAL
6G SAT26G 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
- 10m
- Cook
- 25m
- Sodium
- 357mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 797mg
- Calcium
- 181mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 357MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.