Ingredients
Instructions
Bring 2 cups of water and the salt to a boil. Stir in the quinoa and sweet potato, cover, and reduce heat. Simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let rest for 5 minutes.
Meanwhile, bring a medium pot of water and poach the eggs.
Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register 180 to 190 ° F on an instant-read thermometer. Carefully break 1 egg into a small bowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.
Carefully lift eggs from pot with a slotted spoon. Serve immediately.
Fluff the quinoa with a fork and stir in the greens until just wilted. Divide between 4 bowls and top each with a poached egg and sliced avocado.
Savory Grain and Pasta Breakfast Bowls
While a fruit salad or apple and cinnamon quinoa bowl is quite delicious, you might often crave something a bit more savory in the morning with eggs, bacon or veggies and some avocado! Experience this quinoa bowl with poached eggs (or however you like), spinach, sweet potato, avocado and RiceSelect® Tri-Color Quinoa.
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As a bonus, this quinoa bowl is also simple to personalize and make your own with what you prefer in the morning. Use another grain or pasta of choice like rice, orzo, or even Moroccan or pearl couscous. Try a vegetarian orzo dish like an orzo salad recipe. You might also like a bit of bacon or sausage to go with your eggs atop couscous. The pearl couscous cooking time is even shorter than quinoa with loads of benefits!
Other Meal Inspiration
For something with more of a Mediterranean flavor why not learn an arborio rice recipe?
