Vegan Quinoa Breakfast Bowl with Avocado and Spinach
Vegan Quinoa Breakfast Bowl with Avocado and Spinach
Emily Willams
1
15 minutes
17 minutes
252
Breakfast
Start your day with this nourishing Vegan Quinoa Breakfast Bowl, packed with protein-rich quinoa, creamy avocado, and nutrient-dense spinach. This gluten-free and dairy-free dish is not only delicious but also boosts brain health with its wholesome ingredients.
Ingredients
quinoa
water
sea salt
olive oil
garlic
fresh spinach
avocado
cherry tomatoes
nutritional yeast
black pepper
fresh lemon juice
pumpkin seeds
Directions
In a medium saucepan, combine the rinsed quinoa, water, and sea salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the fresh spinach to the skillet and cook, stirring frequently, until wilted, about 3-4 minutes. Remove from heat and set aside.
To assemble the breakfast bowl, divide the cooked quinoa evenly between two bowls. Top each bowl with the sautéed spinach, sliced avocado, and halved cherry tomatoes.
Sprinkle the nutritional yeast, black pepper, and pumpkin seeds over the top. Drizzle with fresh lemon juice just before serving.