SAVOURY QUINOA AND EGG POWER BOWL
This savoury quinoa and egg power bowl is a simple yet powerful meal that provides a great balance of protein, fibre and essential nutrients. The combination of quinoa, a complete plant-based protein and a boiled egg offers long-lasting energy, making this dish ideal for breakfast, lunch, or even a post-workout refuel. The shredded spinach adds a dose of vitamins and antioxidants, creating a well-rounded, nutrient-dense meal. With only three ingredients, this dish is easy to prepare, requiring minimal effort while still delivering maximum flavour and nourishment. It’s perfect for busy mornings, meal prepping, or whenever you need a quick, high-protein dish. Whether you enjoy it warm or chilled, this quinoa and egg bowl is a deliciously simple way to fuel your body. Pair it with a drizzle of olive oil, a sprinkle of black pepper, or a touch of hot sauce for an extra flavour boost.
RECIPE CATEGORY
Breakfast, Lunch, Snack, Post-Workout Meal
SERVING SIZE
1
CUISINE
Mediterranean, American
PREPARATION/TECHNIQUES
Boil, 5 Ingredients or Less, Prepared in Advance
OCCASION/HOLIDAY
Healthy Eating, Quick Breakfast, Post-Workout Snack, Family Brunch
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Protein, High Fibre, Quick & Easy, Low Fat, Wheat / Gluten-Free
DISH TYPE
Bowl
INGREDIENTS
The following are the ingredients we need to prepare the quinoa and egg power bowl.
- 50g cooked quinoa
- 1 boiled egg, sliced
- 10g shredded spinach
FULL NUTRITIONAL INFORMATION
- Calories: 190 kcal
- Protein: 13g
- Carbohydrates: 16g
- Fibre: 2g
- Fat: 8g
- Saturated Fat: 2g
- Sodium: 80mg
- Sugar: 0g
PREPARATION
- Cook The Quinoa: If using uncooked quinoa, rinse it under cold water to remove bitterness. Add it to a saucepan with a 2:1 water-to-quinoa ratio, bring to a boil, reduce heat and simmer for 12-15 minutes until the water is absorbed. Fluff with a fork and let it cool slightly.
- Boil The Egg: Place the egg in a saucepan, cover it with water, and bring it to a rolling boil. Once boiling, reduce heat and simmer for 9-10 minutes for a fully cooked yolk. Transfer to an ice bath to cool, then peel and slice.
- Shred The Spinach: Wash and dry the spinach leaves, then finely chop or shred them for even distribution.
- Assemble The Bowl: Place the cooked quinoa as the base, top with the sliced boiled egg, and sprinkle the shredded spinach on top.
- Serve Immediately: Enjoy warm or let it chill for a refreshing meal. Add seasoning or toppings as desired.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for you when making this quinoa and egg power bowl.
- Use Pre-Cooked Quinoa: Prepping quinoa in advance saves time and makes meal assembly quicker.
- Achieve The Perfect Boiled Egg: For a slightly softer yolk, simmer the egg for 7-8 minutes instead of 9-10.
- Fluff The Quinoa: After cooking, stir the quinoa with a fork to separate the grains and prevent clumping.
- Add Seasoning: A pinch of salt, black pepper, or a drizzle of olive oil can enhance the dish’s flavour.
- Make It Heartier: Add half an avocado or a handful of cherry tomatoes for extra nutrients and taste.
- Use Baby Spinach: Baby spinach has a milder taste and softer texture, blending seamlessly into the dish.
- Meal Prep Tip: Store the ingredients separately in the fridge and combine just before eating for freshness.
VARIATIONS
- Spicy Kick: Add red pepper flakes, hot sauce, or a dash of sriracha for extra heat.
- Cheesy Addition: Sprinkle grated parmesan or feta for a savoury, creamy touch.
- Dairy-Free Dressing: Drizzle with balsamic glaze or tahini dressing for extra richness.
- Vegan Alternative: Swap the boiled egg for roasted chickpeas or tofu for a plant-based option.
- Crunchy Texture: Add toasted sunflower seeds, almonds, or sesame seeds for extra crunch.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. If storing long-term, keep the egg separate to maintain freshness.
- Freezing: Not recommended, as the texture of the egg and spinach will change.
- Meal Prep Tip: Cook and portion quinoa ahead of time. Boil multiple eggs at once and store them peeled for easy grab-and-go meals.