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Exotic Spiced Quinoa Breakfast Bowl with Poached Egg and Avocado
Exotic Spiced Quinoa Breakfast Bowl with Poached Egg and Avocado

Exotic Spiced Quinoa Breakfast Bowl with Poached Egg and Avocado
A nutritious and flavorful breakfast bowl featuring spiced quinoa, creamy avocado, and a perfectly poached egg.
Exotic Spiced Quinoa Breakfast Bowl with Poached Egg and Avocado

To provide a balanced and energizing start to the day, supporting endurance and recovery for cycle training.

Ingredients:
1
Servings
  • 100
    g
     quinoa
  • 200
    ml
     water
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    item
     avocado
  • 1
    item
     egg
  • 1
    tbsp
     lemon juice
  • 1
    tbsp
     olive oil
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Exotic Spiced Quinoa Breakfast Bowl with Poached Egg and Avocado
Instructions:
  1. Rinse quinoa under cold water.
  2. In a saucepan, combine quinoa, water, cumin, coriander, and salt. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked.
  4. Meanwhile, bring a pot of water to a gentle simmer for poaching the egg.
  5. Crack the egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes.
  6. Slice the avocado and drizzle with lemon juice to prevent browning.
  7. Fluff the cooked quinoa with a fork and divide into a serving bowl.
  8. Top with sliced avocado and the poached egg.
  9. Drizzle with olive oil and season with black pepper.
Nutrition Per Serving 500 g Per 100g
Energy 570 kcal 114 kcal
Protein 15 g 3.0 g
Fibre 10 g 2.0 g
Salt 0.5 g 0.1 g
Sugar 2 g 0.4 g
Carbohydrates 45 g 9.0 g
Fat 35 g 7.0 g
  • 100
    g
     quinoa
  • 200
    ml
     water
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    item
     avocado
  • 1
    item
     egg
  • 1
    tbsp
     lemon juice
  • 1
    tbsp
     olive oil
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Rinse quinoa under cold water.

In a saucepan, combine quinoa, water, cumin, coriander, and salt. Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked.

Meanwhile, bring a pot of water to a gentle simmer for poaching the egg.

Crack the egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes.

Slice the avocado and drizzle with lemon juice to prevent browning.

Fluff the cooked quinoa with a fork and divide into a serving bowl.

Top with sliced avocado and the poached egg.

Drizzle with olive oil and season with black pepper.

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