Savory Spinach And Quinoa Breakfast Bowl Recipe

French cuisine · 570 calories

Savory Spinach and Quinoa Breakfast Bowl recipe

About this recipe

Transform your mornings with this Savory Spinach and Quinoa Breakfast Bowl. Packed with nutrients and French-inspired flavors, this dish combines the earthy taste of quinoa with the creamy richness of coconut milk and vibrant sautéed spinach. Seasoned with a touch of Terre Exotique Baker Spice Blend and finished with fresh lemon juice, this breakfast is both wholesome and delicious. The quinoa provides a satisfying base, delivering ample protein and energy to fuel your day, while the spinach adds a boost of iron and fiber for digestive health. Perfect for a quick yet indulgent morning meal, this recipe is ideal for family breakfasts or a solo treat. With every bite, savor the creamy texture, balanced seasoning, and comforting warmth of this nutritious bowl. Whether you're looking for a high-protein start or a vegetarian delight, this dish is sure to impress.

Ingredients

  • - Forest Whole Foods Organic White Quinoa
  • 1 Bunch Spinach Fresh 1 Bunch
  • 165 Ml Tropical Sun Coconut Milk Mini
  • - Biona Capers In Olive Oil
  • 100 G Jumbo Garlic 100g
  • 1 Onion Large 1 Each
  • 80G Terre Exotique Baker Spice Blend, 80G
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 250 Ml Trs Lemon Juice 250Ml

Instructions

  1. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
  2. 2. Cook the quinoa in a pot with twice the quantity of water, bringing it to a boil and then simmering until all the water is absorbed.
  3. 3. Heat olive oil in a skillet over medium heat and sauté finely chopped garlic and onion until fragrant and golden brown.
  4. 4. Add fresh spinach to the skillet and cook until wilted, stirring occasionally for even cooking.
  5. 5. Pour coconut milk into the skillet and stir well to combine with the spinach mixture.
  6. 6. Season the spinach mixture with Terre Exotique Baker Spice Blend, salt, and black pepper, adjusting to taste.
  7. 7. Squeeze in lemon juice and stir to enhance the flavors of the dish.
  8. 8. Combine the cooked quinoa with the creamy spinach mixture and mix thoroughly.
  9. 9. Let the mixture simmer for a minute to allow the flavors to meld together.
  10. 10. Divide the breakfast bowl into two servings and garnish with a sprinkle of black pepper for a finishing touch.